"Unofficially Portugal’s national dish, the base of this soup is made with four simple ingredients—water, potatoes, onions and greens."
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- Recipe Card
Prep time: 30mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 lb peeled and chopped russet potatoes
- 1 peeled and quartered onion
- 5 cloves minced garlic
- 8 cups cold water
- 1 bay leaf
- 5 tablepoons olive oil
- 1 bunch washed collard greens
- 1 lb thinly sliced choriço
- cayenne pepper
- salt and pepper
Method
Step 1
Cut the collard greens into thin strips.1 Reserve.
Step 2
In a heavy bottomed pot, add the potatoes 2, onion, garlic, water and bay leaf. Bring to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
Step 3
Mash the potatoes and bring them back to the pot.
Step 4
Using an immersion blender, purée the soup until smooth.
Step 5
Add the greens, stir and simmer for 2 to 5 minutes, until tender.
Step 6
Season with salt and pepper.
Step 7
Add a few dashes of cayenne (if you want to add some spice).
Step 8
Add the sliced sausage to the soup.
Step 9
Top the soup with olive oil.