Portuguese Green Soup Caldo Verde Recipes

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CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

Provided by Olivia's Cuisine

Categories     Soups and Stews

Time 40m

Number Of Ingredients 9

2lbs Yukon Gold potatoes, peeled
1 onion, peeled and quartered
3 cloves of garlic, minced
1/2 cup olive oil, plus more for serving
1lbs sausage (chorizo, linguiça or kielbasa), thinly sliced
1 bunch collard greens, thoroughly washed
4 slices bacon, roughly chopped
8 cups chicken (or vegetable) broth, low sodium
Salt and pepper to taste

Steps:

  • Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
  • In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
  • Mash the potatoes and bring them back to the pot.
  • Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
  • Add the collard greens, stir, and keep cooking for 15 more minutes.
  • In a large skillet, fry the bacon and the sausage until the bacon is browned.
  • Add the bacon/sausage mixture to the soup and cook until the soup boils again.
  • Season with salt and pepper.
  • Serve hot with extra olive oil.

CALDO VERDE RECIPE - PORTUGUESE GREEN SOUP



Caldo Verde Recipe - Portuguese Green Soup image

This caldo verde recipe is seriously the most delicious soup of all! It's made with only 5 easy to find ingredients and peeling potatoes is as hard as this gets. This Portuguese green soup hits the spot and brings you all the warmth and comfort you need on a cool night. It's comfort food at it's very best!

Provided by Aline Shaw

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 7

3 lbs of yellow potatoes (peeled and diced into about an inch cubes)
1 13oz Smoked sausage (sliced)
1 onion, diced (about a cup)
1 tablespoons Brazilian sofrito (or 4 cloves of garlic, minced)
1-2 bunches of collard greens (stemmed and cut thin)
salt and pepper to taste
2 Tbsp of olive oil (plus more to serve)

Steps:

  • On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
  • Add the onions, and cook until transparent, about 2 mins.
  • Add the sausage, and cook until lightly browned, 5 mins.
  • Add the garlic, and cook until fragrant, about 2 mins.
  • Remove the sausage from the pan and set aside in a bowl.
  • Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
  • When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
  • Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
  • Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
  • Add the collard greens, stir.
  • Drizzle with olive oil and serve with bread.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.

Provided by NELady

Categories     Spinach

Time 1h

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 1/2 cups low sodium chicken broth
3 medium potatoes, peeled and chopped
1 (10 ounce) package frozen chopped spinach, thawed
6 ounces turkey kielbasa, sliced (Polish sausage)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
  • Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
  • Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8

PORTUGUESE GREEN SOUP (CALDO VERDE)



Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

  • In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

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2021-01-21 Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly. When the caldo verde …
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