Caldo verde {green soup}

Caldo verde {green soup}

Caldo verde recipe

It appears I’m having a little fascination with Portuguese food of late. The bacalhau balls I made recently were part one of what I did with the large quantity of salt-dried cod I acquired, and you can see what I did with the rest of it here in the bacalhau com broa.

In the meantime here’s a heart-warming soup that’s as rustic as any Portuguese soup can be. Traditionally it calls for couve gallego, a dark, green, flat variety of cabbage that isn’t grown in Australia. Cavalo nero is a good substitute, or even silverbeet, and the chunks of potato and chorizo make it a meal in itself.

Caldo verde recipe

Caldo verde recipe

Caldo verde recipe

caldo verde

serves 6-8

 

  • 60 ml (¼ cup ex virg olive oil)
  • 2 onions, finely chopped
  • 1 kg desiree potatoes, peeled & cut into 2cm chunks
  • 3 cloves garlic, finely grated
  • 2 litres chicken stock
  • 2 bay leaves
  • 150 g cavalo nero, centre stems removed
  • 300 g dried chouriço (chorizo), cut into 3mm rounds
  • Piri piri (or Tabasco) & corn bread, to serve

 

Heat the olive oil in a large saucepan over low heat. Add the onion and cook for 10 mins. Add potatoes and garlic and cook for a couple of minutes. Add the stock and bay leaves, bring to a simmer and cook for 15 minutes or until potatoes are tender. Remove 2 cups of the potatoes and set aside.

Purée the remaining soup in the saucepan then return the reserved potatoes to the soup and bring to a simmer. If the soup is too thick  just add a little water.

Thinly slice the cavalo nero into shreds and add to the soup. Cook for 5 minutes or until tender, then season with sea salt.

Heat  a non-stick pan over medium heat and fry the chouriço for a minute each side or until golden. Ladle the soup into bowls, top with chouriço and serve with piri piri (or Tabasco) and corn bread.

Real Time Analytics