In other words potato kale soup with chorizo. So many of our food adventures have been inspired by Anthony Bourdain, and this is one of them. We saw it come by in one of his cooking shows, explaining it’s pretty much his favourite soup. That just meant one thing: we had to try it!
Man, it didn’t disappoint! A thick stewy potato soup, filled with kale and seasoned with fried chorizo. What’s not to like?
We served it with amazing bread from Boulangerie Noe wow, that stuff is nuts. We’ll definitely be backk for more!
Recipe for the soup inspired by Leite’s Culinaria.
Portuguese Caldo Verde
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp cup extra-virgin olive oil
- 1 Chorizo sausage (± 250 g) sliced into 5 mm thick slicess
- 1 large onion, finely chopped
- 3-4 garlic cloves, thinly sliced
- 1 kg potatoes peeled and roughly chopped
- 1.2 liter chicken stock (homemade or a stock cube)
- 500 ml water (divided)
- 500 g kale or cavolo nero stems removed, leaves cut into very, very thin slices (in The Netherlands we already have these pre-shredded in the stores)
- Freshly ground black pepper
- Sea salt, to taste
- To serve
- Crusty bread
- A few slices of lemon
Instructions
In a large pan over medium heat, warm the oil.
Add the chorizo and cook until lightly browned on both sides, 3 to 5 minutes.
Using a slotted spoon remove the sausage to a plate, while letting the sausage drain well into the pan (the fat will flavour the soup.)
Add the onions into the pan, sprinkle with salt and sauté, stirring occasionally, until softened and translucent, ± 3 minutes
Add the garlic and sauté for another 2 minutes.
Add the potatoes, the stock and 250 ml water and bring to a boil .
Reduce the heat so the soup gently simmers.
Cook until the potatoes are just fork tender, ± 15 minutes.
Remove from the heat and let the soup cool slightly.
Add 1-2 slices of chorizo to the pan and purée it all with an immersion blender.
Add the kale to the soup, bring everything back to a boil, reduce the heat and simmer until tender, ± 4 minutes.
If you like a smoother soup, give it a few pulses with your hand blender.
If the soup is too thick, add some additional water until you get your desired consistency.
Taste and season with pepper and salt if needed.
Ladle the caldo verde into bowls and garnish with the remaining slices of chorizo.
Serve with a squeeze of lemon and fresh crusty bread.
Notes
The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.
