Caldo verde essentially translates to green broth, or in my case one delicious Portuguese soup. I have kind of made it a mission to make soup once a week, however I should probably make it a few times a week, but there are really only three of us soup eaters in the family at this point in time. Typically when I make soup, it tends to feed an army and hence why I probably only make it once a week. Caldo verde is loaded with awesomeness. It is essentially a soup made with greens, chicken stock, and typically some smoked sausage. I actually jazz mine up a bit adding a bit of bacon, and a handful of beans, but that kind of breaks some of that traditional soup, so those are optional if you are wanting to make it.
Let’s get started.
- 4 Yukon gold potatoes, peeled
- 2 russet potatoes, peel and cut into cubes
- 1 yellow onion, roughly chopped
- 6 cloves of garlic, roughly chopped
- 7 cups of chicken stock
- 1 bunch of collard greens, cut into thin ribbons
- 1 shallot, minced
- 4 slices of bacon, cooked and crumbled
- 1 ring of smoked sausage (I used kielbasa) sliced into bite sized pieces
- 1/4 cup of olive oil
- handful of red beans, optional
- salt to taste
- a good loaf of crusty bread
Start by getting a large pot, or dutch oven heating on medium heat.
Add in the olive oil, garlic, shallots, and onion. Cook for about 7 minutes, adjusting the heat if necessary, just to sweat the onions. Next add in the russet potatoes and chicken stock, and cook on medium heat for about 25 minutes or until the potatoes are fork tender.
Once the potatoes are tender, ladle this mixture into your blender. Please note that whenever you are adding hot stuff into a blender, do not fill it all of the way up, and always use a towel to cover the top lid. Pressure builds up doing this and I would not want you having hot soup all over your kitchen!
Blend the mixture into a smooth consistency. Do this in batches if you have to. Once you have a smooth mixture, return it back to the pot on the stove. Add the beans if you are using them. Bring the soup to a medium-low heat, and during this time cooke your bacon. I like to add in the sliced kielbasa as well when cooking the bacon to get it a bit crisp.
Add the kielbasa, cooked and crumbled bacon, Yukon potatoes, and ribbons of collard greens to the soup, and cook until the potatoes are for tender. Season with any salt, to taste, if you desire.
Ladle into your soup bowls, keep your head down, and dig in! This soup is super comforting and perfect on any winter day. Serve with some nice rustic bread for dipping and repeat! Enjoy.