Portuguese Caldo Verde (Potato and Collard Greens Soup)

Caldo verde is probably the most iconic soup in Portuguese cooking. A true classic, made with potatoes, very finely shredded collard greens (couve-galega), Portuguese chouriço and good olive oil. In this version, the chouriço is toasted first to release all its fat and flavor, building a rich, intense aromatic base.

Ingredients

• 1 traditional Portuguese chouriço (smoked pork sausage)
• 800 g (about 1¾ lb) potatoes
• 300 g (about 10½ oz) collard greens (couve-galega), very thinly shredded
• 2 large onions, chopped
• 1 large carrot, cut into chunks
• 3 to 4 tablespoons Gallo Victor Guedes olive oil
• 1.5 to 2 liters (about 6 to 8 cups) water
• Salt, to taste
• Black pepper, to taste (optional)

Shop the ingredients for this recipe

Preparation

1. Prepare and toast the chouriço: cut the Portuguese chouriço into medium-thick slices. In a wide pot, heat a generous drizzle of Gallo Victor Guedes olive oil and add the chouriço slices. Fry over medium heat until well browned and lightly caramelized, releasing all their fat and flavor into the oil. Remove the chouriço and set aside, keeping the flavored fat in the pot.
2. Build the aromatic base: in the same pot, add the chopped onion and the carrot chunks. Sauté well, using all the fat and flavor released by the chouriço, until the vegetables start to soften and lightly caramelize.
3. Cook the potatoes: peel the potatoes and cut them into medium pieces. Add the water to the pot along with the potatoes. Season with salt, keeping in mind that the chouriço already adds some salt to the broth. Once it comes to a boil, cook for about 20 to 30 minutes, until the potatoes are completely tender and starting to fall apart.
4. Blend the soup: when the potatoes are fully cooked, blend everything with an immersion blender until smooth, even and velvety. If needed, add a little more water to adjust the consistency. The soup should be creamy but loose enough to coat the greens.
5. Add the chouriço: return the toasted chouriço slices to the blended soup. Simmer over low heat for about 10 minutes, letting the chouriço release even more flavor into the soup.
6. Cook the collard greens: meanwhile, wash the collard greens well and cut them into extremely thin strips, using a very sharp knife or a caldo verde shredder. Add the greens to the soup and cook for about 5 to 6 minutes, until tender, keeping their bright green color and some texture. Avoid overcooking to preserve the freshness and color of the greens.
7. Finish and serve: adjust the seasoning and serve the caldo verde piping hot, making sure each bowl gets a few slices of chouriço and plenty of collard greens. If you like, finish with a drizzle of raw Gallo Victor Guedes olive oil.

Tip

Toasting the chouriço first and sautéing the onion and carrot in the fat it releases is what gives the soup its flavor base. Add the greens only at the end and don't cook them longer than 5 to 6 minutes, so they stay bright green with some texture.

Portuguese caldo verde, the way it should be.