Caldo VerdePortuguese Green Soup

Caldo verde started in the Minho, in northern Portugal, and is now eaten all over the country. You'll find it at every wedding, at the stalls of every Santos Populares street festival in June, and in small clay bowls at midnight after a party. It's just potatoes, onion, garlic, greens and olive oil, so getting each part right matters.

The two things that make it caldo verde rather than any potato soup: the base must be completely smooth, and the greens must be cut into thin threads, almost like grass.

The recipe

Caldo VerdePortuguese Green Soup

Portugal's national soup: a silky potato base, ribbons of finely shredded greens and a slice of chouriço on top. Simple, cheap and done in 40 minutes.

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Prep15 min

Cook25 min

Total40 min

Serves6

Ingredients

MetricUS

Serves

6

½×1×2×3×

• 800 g floury potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 3 cloves garlic, peeled
• 1.8 litres water
• 250 g couve galega (Portuguese collard greens), or collard greens or kale with the stalks removed
• 6 slices chouriço, plus a few more for the pot if you like
• 5 tbsp olive oil, plus extra to serve
• Salt

Method

1. Put the potatoes, onion and garlic in a large pot with the water and 1 tsp salt. Bring to the boil and simmer for 20 minutes, until the potatoes fall apart.
2. Meanwhile, prepare the greens. Stack several leaves, roll them tightly into a cigar and slice across as thinly as you can, ideally 1–2 mm. Rinse and drain.
3. Blend the soup until completely smooth with a stick blender. Stir in the olive oil.
4. Bring back to the boil, add the greens and cook for 3–5 minutes, uncovered, so they stay bright green with a little bite.
5. Taste and season. Ladle into bowls, top each one with a slice of chouriço and add a drizzle of olive oil.

Notes

Clear ticks

Tap ingredients and steps to tick them off. Scaling changes the quantities at the start of each line; check the rest by eye.

Getting the threads thin

A sharp chef's knife is the secret. A dull blade crushes the leaves instead of slicing them. Roll the leaves tightly, keep your fingertips tucked in, and let the knife do the work. A mandoline is dangerous with soft leaves, so don't use one here.

Make ahead

The potato base freezes very well. Freeze it before adding the greens, then reheat and cook the greens fresh.

From the shop

What you’ll need

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Amazon best seller

Farberware 6-quart stainless stockpot

A best-selling stockpot for caldo verde, octopus and cooking bacalhau.

Tip: Works on all hobs, including induction.

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Amazon best seller

Cuisinart Smart Stick hand blender

Caldo verde's base has to be completely smooth before the greens go in. Blending in the pot means less washing up.

Tip: Take the pot off the heat before you blend to avoid splashes.

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Portuguese

Bordallo Pinheiro cabbage bowls, set of 4

Individual cabbage bowls for caldo verde or salads. One of the most recognisable Portuguese designs there is.

Tip: A favourite wedding and housewarming present.

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Portuguese

Costa Nova Brisa stoneware bowl

Portuguese stoneware that's microwave- and dishwasher-safe. The right depth for caldo verde or açorda.

Tip: The Brisa range comes in several colours, so you can mix and match.

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