Caldo verde, typical Portuguese soup, which translates to green broth, is the most famous soup in Portugal. It is consumed all yr round, typically eaten during Portuguese celebrations, this kind of as weddings, birthdays, and you can hardly miss it in the course of Saint John festival held on the 24 th of June in Porto.
It is at times served before a primary program meal or you can also eat it as a late supper. A light soup with shredded Galician kale, some spicy notes from the sausages, accompanied with corn bread from Avintes and a glass of cold, white wine… can you think about a better meal? I can not, which is why I am offering you my preferred recipe!
Elements (serves 4 persons):
- 200g / 7oz of shredded Galician kale
- one onion
- 2 garlic cloves
- 600g / 21oz of potatoes (you can exchange it with cauliflower)
- eight slices of chourio (chorizo) or salpico (pork sausages)
- 2 slices of corn bread, ideally from Avintes
- 15 ml of olive oil
- Peel the potatoes, the onion and the garlic cloves and boil them in 1.5 liters of water seasoned with salt and half the sum of the olive oil. Meanwhile, cautiously wash the kale’s leaves and chop them into quite thin and long pieces.
- When the potatoes are completely cooked, mix the mixture, both with a hand blender or in a food processor. Then bring the mixture to a boil, adding the shredded kale on prime and cooking for five minutes or till the leaves are correctly cooked.
- Add the remaining olive oil and if necessary include salt.
- Put together four bowls: serve the soup in every 1 of the bowls with two slices of chourio/salpico and on the side, place a thin slide of corn bread.
You made it! Your normal Portuguese soup is prepared, appreciate!