Best Caldo Verde Portuguese Green Soup Recipes

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CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

PORTUGUESE GREEN SOUP (CALDO VERDE)



Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

  • In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.

Provided by NELady

Categories     Spinach

Time 1h

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 1/2 cups low sodium chicken broth
3 medium potatoes, peeled and chopped
1 (10 ounce) package frozen chopped spinach, thawed
6 ounces turkey kielbasa, sliced (Polish sausage)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
  • Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
  • Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This is quick and easy to make from ingredients found in most grocery stores. Updated to taste better by adding chicken broth. If you use chicken bouillon cubes, omit salt.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup onion, chopped
4 cups water
4 cups chicken broth
6 cups potatoes, peeled and diced
1 1/2 cups pepperoni, sliced (6oz)
1 (1/2 ounce) packet Sazon Goya seasoning (or use 1 tablespoon seasoned salt)
2 cups cabbage, shredded
2 cups spinach, chopped
salt

Steps:

  • In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
  • Add water, chicken broth, potatoes and pepperoni.
  • Simmer about 20 minutes until potatoes are tender.
  • Remove pepperoni and set aside.
  • Puree soup with an immersion blender or in a blender by batches.
  • Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
  • Taste and add salt, if needed.
  • Serve hot.

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