Tuesday, November 14, 2017

Caldo Verde – My Green Soup Redux

Caldo verde is many things: simple to make, inexpensive, nutritious, famously delicious, and beyond comforting. What it isn’t, however, is Spanish. I learned that after posting a version of this soup 10 years ago, when I tagged it as “Spanish Cuisine,” and a few very “passionate” Portuguese viewers let me know, in no uncertain terms, that was not accurate.

This soup hails from the Minho Province in northern Portugal, and now that the record has been set straight, we can move on to just how great this simple soup is. This is one of those recipes where you actually hope for horrible weather, so you can enjoy it in all its soul-warming glory. This is so hearty and comforting, you’ll almost forget how good it is for you.

I recommend trying to find Portuguese linguica, but like I said in the video, pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo. As usual, feel free to adapt this as you see fit, but I wouldn’t change the recommended russet potatoes.

They have the perfect starchiness for this soup, and produce a wonderfully silky texture. Waxier red potatoes won't work as well, but, having said that, it’s your soup, so do what you want. Just don’t call it Spanish. So, whether you wait for some nasty cold, wet weather or not, I really do hope you give this caldo verde a try soon. Enjoy!


Ingredients for 6 large portions:
1 tablespoon olive oil
12 ounces Linguica sausage
1 onion diced fine, plus a pinch of salt
3 pounds russet potatoes, peeled, sliced
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale, trimmed, chopped, washed and drained
pinch of cayenne, optional

23 comments:

Unknown said...

Love the site Chef! Now I’m wishing i had checked in before shopping to make your Shakshuka recipe for the tenth time. Btw, another wish of mine is to see your take kimchi. Delicious Demon Cabbage...

Bill said...

Nothing can be done with the kale stems?
E.g. slice them thin, or food-process them?

Gualter Rocha said...

Good to see a Portuguese recipe!

Give a try on the "original" recipe.

Sauté one onion with garlic in olive oil, add the potatos and let it cook.

Blend the soup and add the had the chiffonade kale.

Salt and pepper to taste.

On the serving bowl, had the sausage and a good olive oil.

The sausages that we use is a paprika and garlic, and wine and garlic.

Best regards



Richard King said...

Wonderful recipe and video. Question: what do you recommend for keeping leftovers?

Unknown said...

Hey Chef John, I have the perfect weather for this outside, but probably not the perfect sausage at hand here. How would a couple of merquez sausages do in this you think?

Sofrito inmySoul said...

Chef John,

I love this recipe so mch I featured it on my own blog:

http://sofritoinmysoul.blogspot.com/2017/11/a-spoonful-of-sofrito-caldo-verde.html

Love your work. Check my site out and let me know what you think!

David35445 said...

Yes, this will happen very soon. When it comes to soups Chef, you are the master. Can I add my food wish here? I'm going to any ways. Can you try something with rabbit?

Caitlin Jo Ramsey said...

I didn't have all the ingredients on hand, but its a cold wintry day here and I have tons of fresh kale, so I made it anyway. Used chicken thighs with skin-on instead of sausage, since they're similarly fatty. I hope that's bueno. I seasoned with casobel peppers, madras curry (hot), cayenne, and coriander after adding the broth. So far, pretty delicious. We don't eat a lot of potatoes so I'm going to try adding white beans or black-eyed peas near the end of cooking time (whenever the chicken thighs are falling off the bone).

David Teixeira said...

Hi Chef John I'm a big fan! I have a Portuguese background and had planned to make this for dinner tonight as I've done many times before. What a surprise as I logged in to watch your latest video to decompress before making dinner to see you made it as well! Great video as always.

Gail Heine said...

Hello Chef John,
Where to start? I don't blog or tweet, or have cable or WiFi, getting to this point was a minor challenge. However, I do have an Android smart phone. I'm in my late 50's live alone, eat very little, but Love to cook and bake (and I'm pretty damn good at both).
On my smart phone I have few icons, my email, the weather channel, NPR news feed, and your food wishes.
I try not to eat carbs or spicy foods, but I adapt many of your recipes to my needs and small town food availability.
Thank you for your fantastic posts!
Gail

C L said...

I'm anxious to try this as a) I love homemade soup more than anything, and b) my Portuguese mother-in-law refused to cook with either vegetables or salt. Thanks for the recipe!

Brad Piper said...

I also wash the potato after I drop it on the floor, and put it back in the soup if I know I'll be boiling it, however: I don't think the web is going to treat that nicely.

Philip Ramirez said...

OMG John this looks amazing? I may grate some parmesan on top.

Brenda T. said...

Making this tonight!

Brenda T. said...

Now I know what to make for dinner tonight!!!

Saucier said...

It's like I don't know you anymore, Chef John. When you were talking about using your choice of greens I was waiting for the inevitible, "After all, you are the Draymond of your greens." But you didn't say it! What have you done with the real Chef John?! He would never miss an opportunity to make that pun!

Brad Nunes said...

My Grandmother (or Vovo) used to make this soup all the time. She used kale my grandfather grew in the garden. When kale became a 'thing' I used to laugh thinking my Grandmother knew about it before it was cool. Thank you very much for doing this recipe. It means a lot to me. Obrigado

SR Young said...

Unbelievably delicious and unique flavor! Many thanks!

Artie Wagoner said...

I asked my husband for Hot Italian Sausage when he went to the store, he came back with Linguica which is why I decided to make this soup. WELL!!!!! now I am really glad he did. This was delicious. Definitely going into my winter soup rotation!!!!!!

Jared White said...

I know you said plenty of times to use the sausage in the recipe but I already have hot Italian sausages in my freezer. Would you change anything in the recipe to accommodate the wrong sausage?

Jared White said...

Actually I’m going to do the One Pan Orecchiette Pasta. Thank you for having so many recipes. Love your videos. Stay amazing. And please do a collab video with binging with babish, it would be so amazing!!!

BlueinUtah said...

I just made this. Absolutely fantastic!

Adam Brown said...

John, this soup just jumped to the top of my to-make list! I make an Olive Garden "Zuppa Tuscana" copycat which is what this soup reminded me of. Italian sausage, loads of kale (but I like to keep the stems), and potatoes are cooked just until tender. I add a lot of crushed red pepper for that soothing heat. Last, add a touch of cream when serving (and Parmesan is also optional if I have some in the fridge). Simple and delicious, I could eat it once a week during fall and winter.