Made Caldo Verde

Crafting a Culinary Tale

In the sun-kissed lands of Portugal, where the Atlantic breeze dances through lush green valleys and ancient olive groves, there exists a beloved culinary treasure: Caldo Verde. This hearty soup is more than just a dish; it’s a celebration—a celebration of the rich tapestry of Portuguese culture, where family, tradition, and good food intertwine. Imagine a rustic farmhouse nestled in the rolling hills of the Minho region, where generations of cooks gather around steaming pots, their laughter mingling with the aroma of simmering broth and fresh greens. Caldo Verde isn’t just nourishment for the body; it’s soul food—a reminder of the simple joys and timeless flavors that bring people together.

Key Points to Consider

  1. Traditional Ingredients: Stay true to tradition by using authentic ingredients like Portuguese kale (couve galega) and chorizo.
  2. Texture Balance: Achieve the perfect balance between creamy and chunky by partially mashing some of the potatoes.
  3. Flavor Enhancement: Layer flavors by sautéing aromatics like onions and garlic before adding the broth and greens.
  4. Garnishes: Elevate the soup with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper.

Tips and Tricks

  • Kale Preparation: Remove the tough stems from the kale leaves and finely shred them to ensure tender greens in the soup.
  • Potato Selection: Choose starchy potatoes like russets or Yukon Golds for their creamy texture when cooked.
  • Chorizo Cooking: Sauté the chorizo slices until they’re crispy and golden brown to enhance their smoky flavor.
  • Simmering Time: Allow the soup to simmer gently to meld the flavors together while maintaining the vibrant color of the greens.


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 3 large potatoes, peeled and diced
  • 1 pound Portuguese kale (couve galega), stems removed and finely shredded
  • 8 ounces chorizo sausage, sliced
  • Salt and pepper to taste
  • Extra virgin olive oil for garnish
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