Soup originating from the Minho region, in the north of Portugal, green broth is one of the most representative and beloved dishes of Portuguese gastronomy.
Mediterranean
Green Broth
Caldo verde portugués tradicional con col y chorizo, receta auténtica del Miño paso a paso.
- Portugal
- soup
- Light
- easy
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 10 g
- Carbohydrates 32 g
- Fat 13 g
Story behind the dish
Preparation
Caldo Verde is a preparation from Portugal with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of potatoes.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 300 g of Portuguese cabbage (couve) or kale, julienned very finely.
- Have ready: 150 g of Portuguese chorizo.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the peeled potatoes along with the onion and garlic in water…
Cook the peeled potatoes along with the onion and garlic in plenty of salted water until they are very tender. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Mash the potatoes with the onion and garlic directly in the broth…
Puree the potatoes with the onion and garlic directly in the cooking broth until you obtain a fine and homogeneous puree. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the cabbage into julienne strips as thinly as possible (traditionally with…
Cut the julienne cabbage as thinly as possible (traditionally with a special blade). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bring the puree to a boil and add the julienned cabbage.
Bring the puree to a boil and add the julienned cabbage, cook for only 3-4 minutes so that it is tender but with some texture. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the chorizo separately and cut it into slices
Cook the chorizo separately and cut it into slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the soup with a drizzle of raw olive oil and the slices…
Serve the soup with a drizzle of raw olive oil and the chorizo slices on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cutting the cabbage as thinly as possible is essential to the traditional texture of this soup.
- Don't overcook the cabbage, it should retain some bite.
Variations
- Green broth without chorizo (lighter version).
- Version with an added poached egg.
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