Caldo Verde

Caldo Verde Recipe

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Carolyn Haas


Found this on a blog called Two Azores Chicks. It sounds very similar to a soup from Olive Garden that I love!

★★★★★ 1 vote
10 Min
45 Min
Stove Top


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1/4 c
olive oil
2 medium
onions, chopped
3 clove
garlic, minced
4 medium
potatoes, cut into chunks
8 c
water or combo of water and chicken stock
1/2 lb
kale, stems removed and julienned
1/2 lb
chouriço or chorizo
good salt and freshly ground pepper

How to Make Caldo Verde


  • 1Heat the olive oil in a large pot over medium heat. Add the chouriço and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the chouriço to a plate.
  • 2Add the onions into the pot and season with salt and pepper. Saute until they’re translucent and soft. Add garlic and cook for 2 minutes more.
  • 3Add the 8 cups of liquid and the potatoes and bring to a boil. Cook until the potatoes are almost done, 15 to 20 minutes.
  • 4When potatoes are almost done lower heat and add the chouriço. Then partially puree with an immersion blender. Do not puree completely. Leave soup a little chunky for a more rustic comfort feel.
  • 5Add the shredded kale and bring everything back to a boil and cook down greens for 15-20 minutes. Season with more salt, if needed, and pepper.

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About Caldo Verde

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Portugese

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