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Authentic Portuguese Caldo Verde (Silky Potato and Garlic Soup with Shredded Galega Collard Greens and Chouriço)
The comforting national treasure of northern Portugal: a silky, pureed potato-garlic broth ribbons of vibrant chiffonade collard greens, garnished with smoky, golden slices of Portuguese chouriço.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Starchy potatoes, peeled and diced600 g
- Collard greens or kale (couve galega), sliced into paper-thin ribbons250 g
- Portuguese chouriço sausage, thinly sliced120 g
- Yellow onion, chopped1 piece
- Garlic cloves, crushed3 clove
- Portuguese extra virgin olive oil40 ml
- Salt1 tsp
Preparation Steps
1
In a soup pot, combine potatoes, onion, garlic, 1 liter of water, and 1 tsp salt. Simmer over medium heat for 20 minutes until potatoes are completely soft.
20 min timer
2
Puree soup with an immersion blender until completely smooth and velvety. Adjust consistency with hot water if too thick.
3 min timer
3
In a small skillet, fry chouriço slices for 3-4 minutes until crispy and fat renders. Set aside.
4 min timer
4
Bring potato broth to a gentle simmer, stir in thin ribbons of collard greens, and simmer uncovered for only 3-5 minutes to retain bright green hue. Stir in olive oil and serve garnished with crisp chouriço slices.
4 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
