Caldo Verde

Recipes / Meat

If one was to name a national dish of Portugal, this simple soup (literally, green soup) would probably be it. Traditionally made with couve gallego, a dark green, flat variety of cabbage not grown here, it can be substituted with cavolo nero, silverbeet and even gai lan (Chinese broccoli).

Recipe «Caldo Verde» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 60ml extra virgin olive oil, 2 onions, finely chopped, 1kg desiree potatoes, peeled, cut into 2cm chunks, 2 cloves garlic, finely chopped, 2 litres Massel chicken style liquid stock , 2 bay leaves, 150g cavolo nero or silverbeet leaves, 300g Primo Classic Chorizo, cut into 3mm-thick slices , Piri piri and corn bread , to serve.

Ingredients:

  • 60ml extra virgin olive oil 
  • 2 onions, finely chopped 
  • 1kg desiree potatoes, peeled, cut into 2cm chunks 
  • 2 cloves garlic, finely chopped 
  • 2 litres Massel chicken style liquid stock 
  • 2 bay leaves 
  • 150g cavolo nero or silverbeet leaves 
  • 300g Primo Classic Chorizo, cut into 3mm-thick slices 
  • Piri piri and corn bread , to serve 

Instructions

  1. Heat olive oil in a large saucepan over low heat, add onions and cook, stirring occasionally, for 10 minutes. Add potatoes and garlic, and cook until fragrant. Add stock and bay leaves, bring to a simmer and cook for 15 minutes or until potatoes are tender. Set aside 2 cups of potatoes.
  2. Using a stick blender, puree the remaining soup in the pan, then return the reserved potatoes to the soup and bring to a simmer. If the soup is too thick, thin with a little water.
  3. Meanwhile, cut out the centre stems from the cavolo nero or silverbeet, then stack 3–4 leaves at a time and roll the leaves up lengthwise like a cigar. Thinly slice into shreds widthwise, add to the soup and cook for 5–8 minutes or until tender, then season with sea salt.
  4. Meanwhile, heat a non-stick frying pan over medium heat and fry chourico for 1 minute each side or until golden.
  5. Ladle the soup among bowls and top with chourico. Serve with piri piri and corn bread.