Calde Verde (Portuguese Creamy Potato and Kale Soup)

Calde Verde (Portuguese Creamy Potato and Kale Soup)
Recipe by Dragon

I've been seeking comfort in the foods I make these days. For me, this soup is pure comfort. It is called Calde Verde, a Portuguese creamy potato and kale soup. It literally means "Green Soup". This soup is so loved in Portugal that it is the country's national dish. I use to devour bowls of this soup as a kid. So, it's no wonder that every time I make it, I feel like I'm home.

Serves: 8

8 cups chicken stock
1 teaspoons salt
2 cloves garlic, minced
2 large onions, quartered
1 1/2lb potatoes, peeled and halved (about 4)
2 tablespoons olive oil
8 oz chourico (spicy cured sausage)
2 cups water
2 cups kale, finely shredded

1. In a large soup pan, combine all the ingredients except for the kale. Leave the chourico in one piece. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove chourico, slice thinly and reserve. Transfer potato mixture to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the shredded kale. Cook kale until its wilted. Adjust salt if necessary.

3. To serve, ladle soup into bowls and garnish each serving with a few chourico slices and a drop of olive oil.


Anonymous said...

It's so lovely!

TS of eatingclub vancouver said...

Caldo verde is one of my favorite soups!

Ah, I've always made it by sweating the onions and "sort of" browning the chorizo first. Of course, I "sort of" get impatient and "sort of" brown the onions instead of just sweating them. Hence, my caldo verde is not too white... more beige-y or a reddish-beige. ;D

Next time I'll try it as per your recipe... it's even better for me since it's less steps!

NĂºria said...

I never heard of Caldo Verde but it does look so comforting and the chorizo gives it a strong personality! I bet my man would love this one in the winter time :D. Bookmarked for the cold days!

Jeanne said...

I've heard of this before and you make it sound super delicious!! I love the chorizo garnish too and have definitely bookmarked this.

Peter M said...

Dragon, this is one of my favourite soups, a lovely gift from the Portuguese cuisine.

To be made in fall.

Dragon said...

Am I the only one who likes soup all year round? :D

test it comm said...

That soup does sound comforting and tasty!

Anonymous said...

A guy would sure be lucky to have someone fix this for him.

Clumbsy Cookie said...

I'm portuguese and your caldo verde looks absolutely perfect!

Lore said...

I kept looking for the dill in the recipe :D... that is one finely finely shredded kale! Lovely soup and I'm sure the chourico gave it a nice tang.

Dragon said...

Kevin: Thanks!

Ory: I'd be glad to make you some.

Clumbsy Cookie: Obrigada!

Lore: The kale needs to be finely, finely shredded to make this soup authentic.

whall said...

It never fails. For some inexplicable reason, I always visit your food entries right after stuffing myself!

Atreus's Father said...

Just making sure I understand...the sausage is not grilled, but poached? Can any kind of sausage work, like Italian or Kielbasa, or would that mess up the flavors?

Anonymous said...

Kentucky version of Potatoe Kale soup from Portugal: We call it Soup from the "Hollar" 2 tbls Olive Oil, Big ole onion chopped small, take and put a Leak in it, sliced thin, 4 garlic cloved minced, one crushed whole star of anise pod, lid, cook 15 min on low, add sliced red potatoes 1/8 inch (4 potatoes) add big bunch chopped kale, one can diced tomatoes, 2 can of chicken broth and stand back. After cooking on low for at least 1 hour sample and then add S/P to taste. Now add chopped, cooked, drained Italian sausage(hot) and cook for another hour. The Kin will smell it and bathe for dinner.

Kelly said...

How so you shred kale?

Dragon said...

Kelly, you can shred the kale through a food processer or hand shred it with a sharp knife.

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