Caldo Verde is a Portuguese cabbage and potato soup served with slices of chouriço and is probably the most loved and well-known soup in this country! Obligatory during the Popular Saints festivities in June. It originated in Minho and has a few regional variations in its confection such as the addition of leeks or paio slices instead of chouriço. However, it’s always best served with pão de centeio (rye bread) or broa de milho (corn bread).
Ingredientes – 4 Pessoas | Ingredients – 4 People
- 4 dentes de alho (4 garlic cloves)
- 3 c. de sopa de azeite (3 tablespoons of olive oil)
- 60 g chouriço de carne (60 g meat sausage)
- 600 g batata para cozer (600 g boiling potatoes)
- 1,5 c. de chá de sal (1,5 teaspoon salt)
- 1,2 L de água (1.2 L water)
- 200 g caldo-verde (200 g shredded Portuguese cabbage)
- 120 g cebola doce (120 g sweet onion)
Preparação | Preparation
1 – Descasque a cebola e o alho, pique-os grosseiramente e leve ao lume numa panela com duas colheres de sopa de azeite e o chouriço. (Drain the onion and garlic, chop them coarsely and heat them in a pan with two tablespoons of olive oil and the chorizo.)
2 – Entretanto, descasque as batatas e corte-as em quartos. (Meanwhile, peel the potatoes and quarter them)
3 – Quando a cebola estiver macia e translúcida, retire o chouriço e introduza as batatas. Tempere com o sal, tape e deixe cozinhar sobre lume muito brando durante cerca de 10 minutos. Regue com a água a ferver e deixe cozinhar até a batata estar macia. (When the onion is soft and translucent, remove the chorizo and add the potatoes. Season with salt, cover and cook over a very low heat for about 10 minutes. Drizzle with boiling water and cook until the potatoes are soft. )
4 – Entretanto, deite o caldo-verde num coador de rede e passe-o por água corrente. (Meanwhile, pour the green stock into a sieve and rinse it under running water.)
5 – Triture a sopa com a varinha mágica até a batata estar desfeita. Leve de novo ao lume e quando retomar fervura introduza o caldo-verde e deixe cozinhar durante cerca de 8 minutos com a panela destapada. (Grind the soup with a hand blender until the potato is crumbly. Bring the soup back to the boil and when it starts boiling again, add the green stock and cook for about 8 minutes with the pot uncovered.)
6 – Regue a sopa com o restante azeite e sirva com o chouriço cortado em rodelas. (Drizzle the soup with the remaining olive oil and serve with the sliced chorizo.)
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