- Out-of-Stock
Caldo Verde Soupe Portugaise
Caldo Verde Portuguese Soup
Caldo Verde is a traditional Portuguese soup, originating from the Minho region. It's a hearty and comforting soup, often eaten all year round, but especially enjoyed in the colder months. Here is a Caldo Verde recipe for about 4 people:
Ingredients :
1 to 2 green cabbages (kale or Galega), washed and finely chopped
3 potatoes, peeled and cut into small cubes
1 onion, finely chopped
2 cloves of garlic, minced
100g chorizo cut into thin slices
200 g Portuguese sausage cut into slices (linguiça)
4 tablespoons of olive oil
1.5 liters of vegetable or chicken broth
Salt and pepper, to taste
Instructions :
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, then sauté until soft.
Add the chorizo and linguiça slices to the pan. Brown them for a few minutes to release their flavors.
Add the cubed potatoes to the pan. Mix well with the other ingredients.
Pour the vegetable or chicken broth into the saucepan. Bring to the boil, then reduce the heat and simmer until the potatoes are tender.
Add the chopped green cabbage to the soup. Cook for about 5 to 10 minutes, until the cabbage is cooked through but still retains some crunch.
Season with salt and pepper to taste. Remember that chorizo and linguiça can be salty, so adjust accordingly.
Serve the Caldo Verde hot, garnished with additional slices of chorizo if desired. You can also drizzle each portion with olive oil before serving.
Caldo Verde is often served with cornbread (broa) and can be accompanied by a glass of Portuguese green wine.
Portuguese charcuterie is renowned for its diversity and rich flavors. Here are some of the most famous Portuguese cold cuts:
Chouriço: A type of dry sausage, often seasoned with garlic and chili pepper. There are different varieties of chouriço, including Chouriço de Vinho, which is marinated in red wine.
Linguiça: Another dry sausage, usually thinner than chouriço. It is often seasoned with garlic and paprika, providing a distinct flavor.
Morcela: A blood sausage, similar to black pudding, prepared with pig's blood, ground meat and rice. It can be seasoned with spices such as cinnamon and cloves.
Presunto: Raw ham, often considered the Portuguese ham par excellence. It is usually cut into thin slices and served as an appetizer or starter.
Paio: A smoked sausage, prepared with bacon, pork and spices. It is often used in Portuguese cuisine, adding flavor to stews and bean dishes.
Salpicão: A dry sausage similar to chouriço, but often thinner. It is also seasoned with garlic and chili pepper.
Farinheira: A sausage made from flour and ground meat, often used to add flavor to rice and potato dishes.
These cold cuts are often served as an aperitif, starter or integrated into various dishes of Portuguese cuisine. Portuguese charcuterie products are also appreciated accompanied by cheeses, fresh bread and Portuguese wine.
Comments (0)
Caldo Verde Portuguese Soup
Caldo Verde is a traditional Portuguese soup, originating from the Minho region. It's a hearty and comforting soup, often eaten all year round, but especially enjoyed in the colder months. Here is a Caldo Verde recipe for about 4 people:
Ingredients :
1 to 2 green cabbages (kale or Galega), washed and finely chopped
3 potatoes, peeled and cut into small cubes
1 onion, finely chopped
2 cloves of garlic, minced
100g chorizo cut into thin slices
200 g Portuguese sausage cut into slices (linguiça)
4 tablespoons of olive oil
1.5 liters of vegetable or chicken broth
Salt and pepper, to taste
Instructions :
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, then sauté until soft.
Add the chorizo and linguiça slices to the pan. Brown them for a few minutes to release their flavors.
Add the cubed potatoes to the pan. Mix well with the other ingredients.
Pour the vegetable or chicken broth into the saucepan. Bring to the boil, then reduce the heat and simmer until the potatoes are tender.
Add the chopped green cabbage to the soup. Cook for about 5 to 10 minutes, until the cabbage is cooked through but still retains some crunch.
Season with salt and pepper to taste. Remember that chorizo and linguiça can be salty, so adjust accordingly.
Serve the Caldo Verde hot, garnished with additional slices of chorizo if desired. You can also drizzle each portion with olive oil before serving.
Caldo Verde is often served with cornbread (broa) and can be accompanied by a glass of Portuguese green wine.