Verde (green soup) is served all over
Portugal. It calls for
couve, a dark green cabbage rarely found beyond the Iberian
Peninsula, but you can substitute this with kale or collard greens.
sausage, sliced, to add extra spice, Caldo Verde is a
tasty soup to warm you through on a winter Portuguese
night. Caldo Verde is usually served on special
occasions such as New Year's Eve as a starter.
½ lb ( 250
g) linguiça or Chouriço sausage
¼ cup (2
fl oz/60ml) olive oil, plus 4 teaspoons
yellow onion, chopped
potatoes, about 1 lb (500 g) total weight, peeled & cut into slices
garlic, finely minced
6 cups (48
fl oz/1.5 l) water
teaspoons salt, plus salt to taste
¾ lb (375
g) cabbage - tough stems removed and very finely shredded
If using fresh sausages, preheat an
oven to 375 F (190 C). Prick with a fork and place on 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.
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
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.
Ladel the soup
into bowls, drizzle each serving with 1 teaspoon olive oil, and