Caldo Verde — Portuguese Soup with Green Cabbage, Potatoes and Chouriço Sausage

Caldo verde (Portuguese for “green soup”) is Portugal’s most famous soup, originating from the Minho province in the north of the country. In 2011 it was declared one of the Seven Wonders of Portuguese Gastronomy. It is a simple and light soup: eaten at the start of the meal or as a late dinner, and traditionally served in clay bowls with corn bread (broa).

INGREDIENTS (for 4 people)

• 500 g potatoes, peeled and cut into cubes
• 200 g green cabbage (couve galega) or kale, cut into very thin strips
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 chouriço sausage (about 150 g), left whole
• 1 liter water or meat stock
• 4 tablespoons olive oil
• Salt and black pepper to taste

PREPARATION STEPS

1. In a large pot, heat 2 tablespoons of olive oil and fry the chopped onion until soft, about 3–4 minutes. Add the garlic and fry for another minute.
2. Add the cubed potatoes, the whole chouriço sausage and the water (or meat stock). Bring to a boil, reduce the heat and simmer over low heat until the potatoes are fully soft, about 20–25 minutes.
3. Remove the sausage from the pot and cut it into thin slices.
4. Blend the soup with a hand mixer (or in a blender) until creamy and smooth.
5. Add the finely shredded green cabbage, simmer for another 3–4 minutes until the cabbage softens but keeps its green color. Adjust the salt and pepper.
6. Serve in warm bowls with chouriço slices on top and a drizzle of olive oil. Accompany with corn bread.

Times and servings: Prep: 15 minutes. Cooking: 35 minutes. Servings: 4.