Caldo Verde with Chouriço

Caldo Verde with Chouriço

Recipes with Chouriço

Portugal's most iconic soup: potato broth, shredded kale, and sliced chouriço. The sausage releases its smoked paprika fat into the broth, turning everything rust-gold. One bowl counts as dinner.

Prep Time

15 min

Cook Time

30 min

Servings

4

Difficulty

Easy

Ingredients

  • 300g chouriço, sliced into rounds
  • 500g floury potatoes, peeled and diced
  • 200g cavolo nero or curly kale, stems removed
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 3 tbsp olive oil
  • 1.2 litres water or light chicken stock
  • Salt and black pepper

Steps

1

Warm the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 8 minutes.

2

Add the potatoes and stock. Bring to a boil, reduce heat, and simmer until the potatoes are very tender, about 15 minutes.

3

Use a potato masher or immersion blender to partially crush the potatoes — the broth should be thick but not smooth.

4

Shred the kale leaves as finely as possible. Add to the pot and cook for 3 minutes until just tender.

5

Add the chouriço slices and simmer for 5 minutes. Season with salt and pepper, and serve with a thread of olive oil.

Tips

Use the starchiest potatoes you can find — they give the broth body without thickeners. Do not overcook the kale; it should stay bright green.