Often depicted on Portuguese postcards, Caldo Verde is a staple in any Portuguese culinary repertoire.
Originating in the Minho region in north of Portugal, Caldo Verde had already become a central part of the farmer’s diet by the 15th century; a simple, inexpensive dish and a means by which labourers were able to use the crops most in abundance, i.e. potatoes, onions and kale.
One of the essential elements of the Caldo Verde is the chorizo, as well as the kale, whose subtle flavours infuse into the broth, but don’t be afraid to use vegetable stock if you feel it needs some extra flavour.
Usually served with a hunk of corn bread on the side.
* 1 large onion
* 3 cloves of garlic
* 150g thickly sliced chorizo
* 500 g diced potatoes
* 300 g shredded kale
* Extra virgin olive oil
* Salt/Pepper for seasoning
1. Peel & chop the onion and garlic – fry in olive oil for 5 minutes until the onions begin to soften.
2. Stir in the diced potatoes and season with salt. Add 1.5 litres of water, and simmer for 20 minutes until the potatoes are soft.
3. Mash the potatoes into the liquid to form a liquid puree, before adding the kale and simmering for another 5 minutes.
4. In a separate pan, fry the chorizo slices with oil and a sprinkle of paprika for 4 minutes.
5. Add the chorizo to the broth, before ladling the soup into bowls and seasoning with ground black pepper.
6. Serve with a hunk of corn bread.