Best 3 Portuguese Green Soup Caldo Verde Recipes
In the realm of Portuguese cuisine, Caldo Verde, a traditional green soup, stands as a culinary masterpiece, embodying the essence of comfort and rustic charm. This hearty and flavorful soup, originating from the northern region of Portugal, is a symphony of flavors, textures, and colors. Made with a base of caldo verde, a leafy green vegetable closely resembling collard greens, Caldo Verde is a delightful blend of earthy greens, creamy potatoes, smoky chorizo, and a hint of garlic. While the classic recipe forms the heart of this dish, variations abound, each adding a unique twist to the traditional flavors. Some recipes incorporate tender pieces of chicken, while others showcase the vibrant green of kale or spinach. Regardless of the variations, Caldo Verde remains a beloved dish, cherished for its comforting warmth and authentic Portuguese flavors.
Let's cook with our recipes!
CALDO VERDE (PORTUGUESE GREEN SOUP)
This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!
Provided by SANDRA5
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
- Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
- Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g
CALDO VERDE (PORTUGUESE GREEN SOUP)
From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.
Provided by NELady
Categories Spinach
Time 1h
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
- Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
- Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.
Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8
CALDO VERDE (PORTUGUESE GREEN SOUP)
This is quick and easy to make from ingredients found in most grocery stores. Updated to taste better by adding chicken broth. If you use chicken bouillon cubes, omit salt.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
- Add water, chicken broth, potatoes and pepperoni.
- Simmer about 20 minutes until potatoes are tender.
- Remove pepperoni and set aside.
- Puree soup with an immersion blender or in a blender by batches.
- Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
- Taste and add salt, if needed.
- Serve hot.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you can't find Portuguese sausage, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
- Traditionally, caldo verde is made with collard greens. However, you can use other leafy greens, such as kale or spinach.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Caldo verde is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables.
Conclusion:
Caldo verde is a traditional Portuguese soup that is made with potatoes, kale, and sausage. It is a delicious and hearty soup that is perfect for a cold winter day. There are many different recipes for caldo verde, but they all share a few common ingredients. These ingredients include potatoes, kale, sausage, olive oil, onion, garlic, and salt. Some recipes also include other ingredients, such as carrots, celery, or tomatoes. Caldo verde is typically served with a drizzle of olive oil and a sprinkle of paprika. It can also be served with bread or rice.
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