CALDO VERDE: A Filling Soup To Warm You Up!

caldo verde textCaldo Verde is a hearty Portuguese soup that is very quick to prepare.  It can be made with or without sausage. (There are fabulous fake sausages available everywhere!)

Normally, when I use fake sausage, I prefer Morningstar’s Sausage Patties. But since chorizo is the sausage of choice in Caldo Verde, I used Morningstar’s Sausage Links.  Next time, I will try using the spiced patties.

CALDO VERDE – makes about 6 cups

  • optional:  6 oz imitation sausage (I used Morningstar)caldo verde8
  • 1/2 T + 1½ T extra virgin olive oil, divided
  • 3/4 cup onions, chopped
  • 3/4 tsp salt
  • 2 garlic cloves, pressed
  • 1/4 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 1 lb Yukon Gold potatoes, unpeeled & cut into 3/4″ cubes
  • 4 cups water
  • 1/2 lb collard greens
  • 1 tsp white wine vinegar
  • 3/4 tsp vegetarian Worcestershire Sauce
  • 1 tsp lemon juice

If using fake sausage, slice into 1/2″ pieces. Set aside.caldo verde11 In a large saucepot heat 1/2 T olive oil over medium/high heat.  Add in the onions, salt, garlic, red pepper flakes, and black pepper. Sauté 3-4 minutes, until onions are translucent. caldo verde9Add in the potatoes and water. Increase heat to bring to a boil, then decrease heat to maintain a simmer. Cook, uncovered, until potatoes are tender when pierced – about 8-10 minutes. caldo verde10While soup is cooking, cut up the collards. First, remove and discard the center stem. caldo verde4Then cut the greens into 1″ pieces. caldo verde5When potatoes are cooked, remove 1/2 cup of the solids and 1/2 cup of the liquid to a blender. Don’t blend yet.

Add the collard greens to the soup in the pot and cook another 8-10 minutes, until green are tender. caldo verde7Start the blender and slowly drizzle in the remaining 1½ T olive oil. When it’s all added, continue to blend for 1 minute. caldo verde2Pour into soup. Add in the sausage (if using), vinegar, Worcestershire Sauce, and lemon juice. Adjust seasoning, as needed. (I add another 1/4 tsp salt and 1/8 tsp pepper.)caldo verde3

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