Caldo Verde Recipe (Portuguese Soup)
Caldo Verde Portuguese Soup - A rustic sausage potato and kale soup with bold flavor and chunky texture. This slightly creamy Portuguese Kale Soup version is so enticing, you'll want to make it again and again!
Servings: 12
Calories: 234kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onions, peeled and chopped
- 4 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes peeled, quartered, and sliced thin
- 4 cups finely chopped kale, collard or mustard greens
- 8 cups chicken broth
- 1/4 cup dry sherry
- Zest of one lemon
- 3/4 teaspoon smoked paprika
- 12 ounces hard Portuguese Chouriço sausage, Linguiça, or Spanish Chorizo
- 15 ounces white beans, drained (1 can)
- 1/4 cup heavy cream
- Salt and pepper
Instructions
- Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
- Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
- Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.
Video
Notes
This soup will keep in the fridge for 3 to 4 days in an airtight container. You can warm it back up on the stovetop to make it taste like it did the first day you made it!
Nutrition
Serving: 1cup | Calories: 234kcal | Carbohydrates: 20g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 772mg | Potassium: 762mg | Fiber: 3g | Sugar: 0g | Vitamin A: 2385IU | Vitamin C: 45.5mg | Calcium: 101mg | Iron: 4.2mg