Caldo verde (green soup) is a traditional Portuguese
soup based on olive oil, potatoes and kale.
The many variations may contain onions, beans, chorizo (sausage) and
other ingredients, but this recipe is the simple version that you might imagine
fishermen and farmers enjoying to economically sustain their labors. It is unexpected that the base is water
rather than stock, but the resulting soup is thick and satisfying.
Proper preparation requires
some time to cook down the potatoes, creating a surprisingly creamy broth. But rest assured, while the total time can
approach two hours, active preparation time is 30 minutes or less.
The key to this dish
is to slice the potatoes thinly so that they cook thoroughly and break down
more quickly. In addition, the green
vegetable (most commonly kale, but could also be collard greens or cabbage)
must be sliced very thin. The easiest
way to accomplish this is to roll up several kale leaves tightly like a
cigar, then slice thinly crosswise. You may include the tender portion of the
stems, but discard the tougher lower portions.
Total cooking time is gauged to ensure that the stem portions are completely
cooked and tender.
Finally, olive oil is
a major taste ingredient so a fruity, delicious extra virgin variety is highly desirable.
When served, it is customary
to dip thick slices of fresh, whole grain bread into the soup, leaving the
remaining broth a scrumptious, thick mixture of kale, olive oil, and potatoes.
This is a very
satisfying dish that can serve as a hearty appetizer or an entire meal. It is traditionally accompanied by a robust red wine.
2 ½ lbs. potatoes
(3-4 medium), peeled and sliced thin
1 cup extra virgin
olive oil
6 cups water
4 cloves garlic, coarsely
chopped
1 tsp. fresh chopped
rosemary
¼ tsp. hot red pepper flakes
freshly ground black
pepper
salt to taste
1 lb. (one bunch) of
kale, washed and sliced thin, tough stems discarded
Put potato slices,
oil, and water into a large soup pot, bring to boil. Stir to avoid sticking.
Reduce heat to low boil, add garlic, rosemary, red pepper, black pepper, and salt.
Cook, stirring frequently with a wire whisk to break up potatoes, about 30-45
minutes. Liquid will become thick as potatoes dissolve.
Prepare kale. Wash
and drain. Stack several leaves at a time, rolling into a tight “cigar”, then slice
thinly crosswise to where stems become tough. Discard tough stems. Place kale
into soup, stir, cover, and continue cooking until stem portions are tender.
Serve with fresh
green salad, hard crust bread, and a robust, dry red wine. Enjoy!
