Entree: Portugal – Minho – Caldo Verde com Chouriço (Hearty Portuguese potato and kale soup with slices of smoked chouriço sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium onion, chopped (approx. 5 1/4 oz (150 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for serving
- 8 oz (225 g) chouriço or chorizo, sliced into 1/4-inch (6 mm) rounds (about 12–16 slices)
- 6 cups (1.4 L) chicken or vegetable stock
- 6 oz (170 g) Portuguese couve galega or lacinato kale, stems removed and leaves shredded thin
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) red wine vinegar or white wine vinegar (optional, to finish)

Show original ingredient measurements

- 2 lb (900 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for serving
- 8 oz (225 g) chouriço or chorizo, sliced into 1/4-inch (6 mm) rounds (about 12–16 slices)
- 6 cups (1.4 L) chicken or vegetable stock
- 6 oz (170 g) Portuguese couve galega or lacinato kale, stems removed and leaves shredded thin
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) red wine vinegar or white wine vinegar (optional, to finish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Sauté aromatics and chouriço: in a large pot heat 1 tbsp (15 ml) olive oil over medium heat. Add the sliced chouriço and fry briefly until it renders some fat and the slices are lightly browned, about 2–3 minutes. Remove chouriço with a slotted spoon and set aside. Add remaining 2 tbsp (30 ml) olive oil to the pan if needed, then add chopped onion and garlic and sauté until soft, about 4–5 minutes.
2. Cook potatoes: add the potato pieces and bay leaf (if using) to the pot, pour in the stock, bring to a boil, then reduce to a simmer. Cook until potatoes are very tender, about 15–20 minutes.
3. Purée and integrate: remove and discard the bay leaf. Use an immersion blender to purée about two-thirds of the soup until slightly thickened but still a bit textured; alternatively ladle two-thirds into a blender, purée, and return to pot.
4. Finish with kale and chouriço: add the shredded kale and the reserved chouriço slices back into the pot and simmer gently until the kale is tender, about 5–7 minutes. Season with salt and pepper to taste.
5. Serve: stir in vinegar if using, ladle into bowls, and finish each serving with a drizzle of extra-virgin olive oil and additional chouriço slices on top.

1. Sauté aromatics and chouriço: in a large pot heat 1 tbsp olive oil over medium heat. Add the sliced chouriço and fry briefly until it renders some fat and the slices are lightly browned, about 2–3 minutes. Remove chouriço with a slotted spoon and set aside. Add remaining 2 tbsp olive oil to the pan if needed, then add chopped onion and garlic and sauté until soft, about 4–5 minutes.
2. Cook potatoes: add the potato pieces and bay leaf (if using) to the pot, pour in the stock, bring to a boil, then reduce to a simmer. Cook until potatoes are very tender, about 15–20 minutes.
3. Purée and integrate: remove and discard the bay leaf. Use an immersion blender to purée about two-thirds of the soup until slightly thickened but still a bit textured; alternatively ladle two-thirds into a blender, purée, and return to pot.
4. Finish with kale and chouriço: add the shredded kale and the reserved chouriço slices back into the pot and simmer gently until the kale is tender, about 5–7 minutes. Season with salt and pepper to taste.
5. Serve: stir in vinegar if using, ladle into bowls, and finish each serving with a drizzle of extra-virgin olive oil and additional chouriço slices on top.