Recipe: Portuguese Greens Soup

Cookbook

Portuguese Greens Soup

Caldo Verde
About 10 cups

This hearty soup is from the province of Minho, Portugal, which is famous for its cooking. Caldo Verde was brought to us by the Portuguese communities in Cape Cod, Rhode Island, and other ports of the eastern seaboard.

Heat in a large soup pot, over medium-low heat:

1-1/2 tablespoons olive or other vegetable oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

1 medium onion, chopped
2 cloves garlic, minced

Stir in:

8 cups water, or 6 cups water and 2 cups Chicken Stock,
4 medium potatoes, peeled and thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper

Bring to a boil, reduce the heat, and simmer until the potatoes are soft, about 20 minutes. Remove the pot from the heat. Using a potato masher, lightly mash the potatoes right in the pot. (This will give the soup a chunky texture.)

Heat in a medium skillet, over medium-high heat:

1/2 teaspoon vegetable oil (optional)

Add and cook, stirring, until browned:

6 ounces Portuguese linguiça or chorizo sausage, thinly sliced

Add to the soup pot. Pour 1 cup of the soup into the skillet. Scrape up the browned bits and return the liquid and browned bits to the soup. Simmer for 5 minutes.

Stir in:

4 cups shredded kale, Swiss chard, or collard leaves
(from a 6- to 8-ounce bunch), washed and dried.

Simmer for 5 minutes.

Stir in:

2 tablespoons fresh lemon juice

Ladle into warmed bowls.

Buy the Book!

Joy of Cooking
All About Soups & Stews
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
ISBN: 0-7432-0210-4
Recipe reprinted by permission.