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Nearly every meal in Portugal includes soup. Consequently, there are many, many types of soups. Caldo Verde is the most common of all. In like manner with Bolinhos de Bacalhau, I am sure that every missionary who ever served in the Portugal Porto Mission has tasted Caldo Verde. Most soups in Portugal have a base of potatos, like Caldo Verde.
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A speciality of Minho (North Portugal), caldo verde is served all over Portugal. It calls for couve, a dark green cabbage rarely found beyond the Iberian Peninsula, so you will need to substitute kale or collard greens. If you choose to purchase a dry sausage, you may skip the first step.
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- ½ lb ( 250 g) linguiça or chouriço
- ¼ cup (2 fl oz/60ml) olive oil, plus 4 teaspoons
- 1 large yellow onion, chopped
- 3 potatoes, about 1 lb (500 g) total weight, peeled and cut into slices ¼ inch (6 mm) thick
- 2 cloves garlic, finely minced
- 6 cups (48 fl oz/1.5 l) water
- 2 teaspoons salt, plus salt to taste
- ¾ lb (375 g) kale or collard greens, tough stems removed and very finely shredded
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If using fresh sausages, preheat an oven to 375 F (190 C). Prick with a fork and placeon a baking sheet. Bake until firm, about 25 minutes. Remove from the oven, let cool slightly, then slice 1/4 inch (6mm) thick; set aside.
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In a large saucepan over medium heat, warm the ¼ cup (2 fl oz/60ml) olive oil. Add the onion and sauté until tender, about 8 minutes. Add the potatoes and garlic and sauté for a few minutes, stirring often. Add the water and the 2 teaspoons salt, cover, reduce
the heat to low, and simmer until the potatoes are very soft, about 20 minutes.
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Mash the potatoes to a purée with a wooden spoon or potato masher. Add the sausage and cook over low heat for 5 minutes longer to warm through. Add the greens, stir well, and simmer, uncovered, for 3-5 minutes. Do not over cook. The greens should stay bright green and slightly crunchy. Season with salt and pepper.
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Ladel the soup into bowls, drizzle each serving with 1 teaspoon olive oil, and serve at once.
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Source, Savoring Spain & Portugal by Joyce Goldstein, page 94.
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