One of the most beloved Portuguese soups - for hot and cold days.
The term "caldo verde" means "green broth/ soup" in Portuguese.
Traditionally, this soup is made with couve verde and chouriço/ smoked Portuguese sausage. Kale/ collard greens (cut in thin strips) and Spanish chorizo may be used instead, although this later is more spicy, has less garlic and lacks the hint of wine, when compared to Portuguese chouriço.
Broa (Portuguese corn bread) is traditionally served alongside Caldo Verde, however choosing your favorite bread to accompany it will not make the soup any less tasty.
One thing I noticed when doing my research for this week's menu was that tradition appears to be well preserved when it comes to food in Portugal: I often found different sources for my recipes, yet differences were very subtle/ barely noticeable for the ingredients used and their proportions in the dish.
This recipe is part of the 2020 - Week 32 - Portuguese Menu. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: