Traditional Caldo Verde
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 180.7
- Total Fat: 8.5 g
- Cholesterol: 20.0 mg
- Sodium: 564.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.5 g
- Protein: 10.7 g
View full nutritional breakdown of Traditional Caldo Verde calories by ingredient
Introduction
This came about in a long search for my Grandmother's caldo verde or something like it since her recipes are lost to me. In my research I learned that this soup originated in the Minho province of Portugal and used a cabbage/green similar to collard greens, however in Sao Miguel (where my family is from) and the other islands of the Azores they used kale as well as kidney beans which I have omitted. I don't like beans but feel free to add them if you like them. This came about in a long search for my Grandmother's caldo verde or something like it since her recipes are lost to me. In my research I learned that this soup originated in the Minho province of Portugal and used a cabbage/green similar to collard greens, however in Sao Miguel (where my family is from) and the other islands of the Azores they used kale as well as kidney beans which I have omitted. I don't like beans but feel free to add them if you like them.Number of Servings: 14
Ingredients
-
1 lb chourico or linguica*, sliced
3 Tbsp extra virgin olive oil, divided
2 onions, chopped
6 cloves garlic, minced
2 carrots, sliced
4 new potatoes, diced
8 cups stock (I used ham bone stock that I had made but chicken stock will work also)
7 cups Kale, chopped or 1lb bag of chopped kale
*The main difference between linguica and chourico is the heat, chourico is basically spicy linguica.
Tips
This soup is traditional served with broa, a yeast leavened corn bread that is a rustic country style type of bread. And rustic bread will work, something you would dunk into soup to sop up the broth.
Directions
In a 5 qt dutch oven or large soup pot warm 1 tablespoon of olive oil over medium high heat, fry the chourico. Remove the chourico from the pot and set aside.
Cook the carrot and onions in the sausage drippings and as much of the remaining oil needed for a few minutes until tender. Add in the garlic and potatoes and cook for a few more minutes.
Add the stock and bring to a boil and then simmer, cook for 20-30 or until potatoes are tender. Use an immersion blender to puree some of the veggies or ladle about half into a food processor, adding the pureed veggies back to the soup.
Add the chourico and kale to the soup and cook for another 20 minutes or until kale has wilted and becomes tender.
Serving Size: 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
Cook the carrot and onions in the sausage drippings and as much of the remaining oil needed for a few minutes until tender. Add in the garlic and potatoes and cook for a few more minutes.
Add the stock and bring to a boil and then simmer, cook for 20-30 or until potatoes are tender. Use an immersion blender to puree some of the veggies or ladle about half into a food processor, adding the pureed veggies back to the soup.
Add the chourico and kale to the soup and cook for another 20 minutes or until kale has wilted and becomes tender.
Serving Size: 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.