Most Portuguese meals, especially dinner, start with soup; many are thick and hearty, using whatever produce is on hand. Caldo verde, meaning literally green broth, is one of the most popular. The traditional caldo verde recipe uses a local dark green cabbage called galega, closely related to kale which is a good substitute. When it’s in season, I make caldo verde with cime di rapa (turnip tops), another member of the cabbage family.
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Method 11
Preheat oven to 180°C (355°F).
Place the peeled and diced in a saucepan with the and salt.
Bring to the boil, reduce heat, cover, and simmer for about 15 minutes, or until the are tender.
Meanwhile, remove the leaves from the stems, discarding the stems or reserving them for another dish.
In several batches, roll the largest leaves around some of the others to form a tight bundle, then slice very finely (this is called a chiffonade); set aside.
Remove the saucepan from the heat and use a stick blender to blend the and cooking liquid until just smooth; don’t over-blend, as it is better to have a few small pieces of potato left.
Stir in the , return to the boil, cover, remove from heat, and set aside.
Heat a frying pan over medium-high heat, add the , then the , and cook for 1–2 minutes on each side until well coloured.
Divide the between warmed soup bowls.
Taste the soup and add more salt if necessary.
Ladle the soup into the bowls, drizzle with oil from the frying pan and a little extra , and serve with crusty bread.
Roberta Muir's tips
Whatever greens you use, it’s important to slice them as finely as possible then just blanch them in the soup, taking care not to overcook them. Although a few slices of fermented chouriço are traditionally placed in the bowl, I make a delicious vegetarian caldo verde recipe by flavouring a little olive oil with smoked paprika and garlic (typical chorizo spices) to pour over the soup. If using chorizo, I prefer a fresh unfermented one that I briefly fry first so its oil adds to the flavour.
