Caldo Verde

Hans Wressnigg Leave a Comment

Caldo Verde
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This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico.

Ingredients



  • 1/4 cup olive oil 1 large Spanish onion, diced

  • 2 garlic cloves, thinly sliced

  • 10 ounces chorizo sausage, diced

  • 6 medium potatoes, peeled and diced

  • 3 dried piri-piri chiles, crushed (or substitute piquin or Thai)

  • 8 cups of cold water



Instructions


1 pound kale or spinach, cut into small julienne Salt and pepper to taste In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic, half the chorizo, and the chiles and cook for 2 minutes. Add the potatoes, cover everything with water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. When the soup is cool enough to handle, puree it in a food processor and return to the pot. Add the greens, and bring everything back to a boil. Lower the heat and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish on top with the remaining cubes of chourizo.

 

Servings
6 to 8
Servings
6 to 8
Caldo Verde
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico.

Ingredients



  • 1/4 cup olive oil 1 large Spanish onion, diced

  • 2 garlic cloves, thinly sliced

  • 10 ounces chorizo sausage, diced

  • 6 medium potatoes, peeled and diced

  • 3 dried piri-piri chiles, crushed (or substitute piquin or Thai)

  • 8 cups of cold water



Instructions


1 pound kale or spinach, cut into small julienne Salt and pepper to taste In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic, half the chorizo, and the chiles and cook for 2 minutes. Add the potatoes, cover everything with water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. When the soup is cool enough to handle, puree it in a food processor and return to the pot. Add the greens, and bring everything back to a boil. Lower the heat and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish on top with the remaining cubes of chourizo.

 

Servings
6 to 8
Servings
6 to 8
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