With the chill of fall upon us, I thought it was appropriate to make one of Portugal’s most beloved soups, Caldo Verde. Meaning “green soup”, the fusion of light, curly strands of kale and hearty chorizo prove to be perfect complements.
2 T EVOO
2 links chorizo, sliced into 1/4-inch coins
1/2 Spanish onion, chopped
2-3 garlic cloves, minced
2 red potatoes peeled and cut into 1/2-inch cubes
2 c unsalted chicken broth
1 c water (if the soup gets too thick, you might need to add more)
1/2 bunch kale thinly slices and chopped
generous salt and pepper throughout
In a dutch oven, heat the EVOO over medium-high. Add the chorizo and cook until browned. Remove the chorizo to a paper-towel lined plate, and add the onions to the pot. Lower the heat to medium and saute the onions until translucent, about 5 minutes. Add the garlic and cook an additional minute or two. Add the potatoes and stir for an additional minute.
Add the broth, water and potatoes to the pot and bring to a boil. Once the liquid is at a rolling boil, reduce the heat and add the kale. Once the kale and potatoes are fork tender, add back the chorizo and additional spices. Season to taste with salt and pepper. Serves 4
Sprinkle with cheese and serve with a big hunk of rustic bread. This simple, savory soup is a great alternative to a stew or chili!