This popular Portuguese soup is simply one of the best uses for kale that I know of. It combines several foods that I love to eat and don’t tend to tire of easily – potatoes, kale and chorizo sausage. Thank goodness I don’t tire of kale too easily, as – you will know if you come here at all regularly – I’m growing stupid amounts of it. Right at my front door too, so I’ve taken to picking bunches and thrusting them into the arms of departing guests. I did this just yesterday with a client and my (normally more socially graced) older son, who happened to be around, thought it helpful to say “You’ll give kale to anyone, Mum!”
Well, yes. If I could reach through your screen, I’d be handing you a bunch too.
Caldo Verde or ‘green broth’ is tremendously easy to make. My soup doesn’t really look like its appellation as I skip the step of blending the soup at the halfway point, preferring to keep the main elements in chunky in a golden broth. I suppose some might protest at my usage of the name Caldo Verde to describe this soup, given my deviation from the method, but it all tastes good.
The method is oh-so-simple, beginning with olive oil in a soup pot, to which chopped onion and chorizo are added. A little garlic follows.
Once the onion is soft, water, potatoes and a bit of salt and pepper go into the pot. The potatoes here were also grown in my garden.
While the soup cooks for about another 12 or 15 minutes, it’s time to prep the kale. A quick wash and sliced into ribbons, it goes into the pot and the soup is done just a few minutes later.
2 – 3 tbs olive oil
2 – 3 garlic cloves, crushed or minced
2 regular onions or 1 Spanish onion, chopped finely
2 dried chorizo sausages, sliced into rounds
8 cups water
4 – 5 medium golden potatoes, chopped roughly
4 – 8 kale leaves (depending on size and how much you like kale!), sliced into ribbons
Salt and pepper
Step 1 – Heat the olive oil over med-low in a soup pot and add onions and sliced chorizo; brown onion slightly, then add garlic.
Step 2 – Once the onion is soft, add the water, potatoes and season with salt and pepper and bring to a boil
Step 3 – Simmer the soup for about 12 to 15 minutes, until the potatoes are fork tender
Step 4 – Add the kale to the pot, and continue to simmer until it has wilted (about 3 or 4 minutes)
Step 5 – Spoon into bowls; drizzling with olive oil is optional
If you were going to stick with the more traditional method, then hold back half of the chorizo until after the kale is added and plan to cook slightly longer. Blend the soup in the put using an immersion blender before adding the kale.
This is a very satisfying meal in a bowl and just about one of the easiest soups to throw together.