Portuguese
Caldo verde
Kale and potato soup with chouriço
Potatoes cooked soft and blended with olive oil, then finely shredded kale and slices of chouriço: the everyday soup of northern Portugal.
- Serves 6
- Prep 15 min
- Cook 35 min
- Total 50 min
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Ingredients
8 items · serves 6- 800 g floury potatoes, peeled and cut into chunks
- 1 onion, chopped
- 2 cloves garlic, peeled
- 250 g couve galega or kale, rolled tightly and cut into hair-thin strips
- 120 g chouriço (or a mild chorizo), thinly sliced
- 5 tbsp olive oil
- 1 1/2 tsp salt
- Broa (Portuguese cornbread) or crusty bread, to serve
Contains: wheat. Check product labels: brands differ.
Steps
5 steps- 1Put the potatoes, onion and garlic in a large pan with 1.5 litres of water and the salt. Bring to the boil and simmer for 20 minutes, until the potatoes are very soft.
- 2Blend until smooth (a stick blender in the pan is easiest), then stir in 3 tablespoons of the olive oil.
- 3Bring back to a simmer, add the shredded kale and cook uncovered for 5 to 8 minutes, until tender but still bright green.
- 4Meanwhile fry the chouriço slices in a dry pan for a minute on each side.
- 5Taste for salt. Ladle into bowls, put a few slices of chouriço in each and finish with a thread of the remaining olive oil. Serve with broa or bread.