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Hearty Portuguese Caldo Verde Soup Recipe with Crispy Chorizo

Portuguese Caldo Verde Soup - featured image
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A warm and comforting Portuguese soup featuring a silky potato base, tender kale, and crispy smoky chorizo slices. Perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) potatoes, peeled and thinly sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups (about 150g) kale, thinly sliced (preferably Portuguese kale or lacinato kale)
  • 6 ounces (170g) chorizo, sliced thin and fried until crispy
  • 3 tablespoons extra virgin olive oil
  • 6 cups (1.4 liters) chicken or vegetable broth
  • Salt and black pepper, to taste
  • Optional: splash of white wine vinegar or lemon juice

Instructions

  1. Peel and slice the potatoes thinly (about 1/8 inch or 3mm thick). Chop the onion finely and mince the garlic. Thinly slice the kale leaves, removing tough stems. Slice the chorizo into thin rounds.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and garlic, cooking gently for about 5 minutes until translucent and fragrant. Stir often to avoid browning.
  3. Add the sliced potatoes to the pot, then pour in the 6 cups of broth. Season lightly with salt and black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 20-25 minutes until potatoes are very tender.
  4. While the potatoes cook, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chorizo slices and fry until crispy and browned, about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  5. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully blend in batches. The texture should be velvety and thick, not watery.
  6. Stir the thinly sliced kale into the blended soup. Simmer gently for 5-7 minutes until the kale softens but stays bright green. Avoid overcooking.
  7. Taste and adjust salt and pepper. Add a splash of white wine vinegar or lemon juice if desired. Ladle the soup into bowls and top generously with the crispy chorizo slices.

Notes

If soup is too thick after blending, add extra broth or water to loosen. Add kale at the end to keep it bright green and tender. Fry chorizo in batches to get perfect crispiness. For vegetarian version, omit chorizo and add smoked paprika or liquid smoke. Soup can be stored in refrigerator for up to 3 days or frozen for up to 2 months; kale texture may soften after freezing.

Nutrition

Keywords: Caldo Verde, Portuguese soup, chorizo soup, kale soup, potato soup, hearty soup, comfort food

Find it online: https://shimmersnack.com/hearty-portuguese-caldo-verde-soup-recipe-with-crispy-chorizo-easy-and-perfect/