Portuguese Caldo Verde with Smoked Paprika Chorizo
15min
30min
1
528
Chef's Note
For authentic Caldo Verde, slice the kale as thinly as possible - it should be almost threadlike. This creates the characteristic texture that gives this soup its name, which means 'green broth.' If you have time, letting the soup rest for 30 minutes before reheating and serving will deepen the flavors significantly.
Tags
Ingredients
2 oz chorizo sausage
1/2 tsp smoked paprika
1 tbsp olive oil
1/4 cup yellow onion
2 cloves garlic
4 oz Yukon gold potato
1.5 cups chicken broth (low sodium)
2 cups kale
1 leaf bay leaf
2 tbsp white wine
1/4 tsp sea salt
1/4 tsp black pepper
1 small whole wheat roll
Instructions
- 1
Remove the casing from the chorizo sausage. Crumble the meat and mix with 1/2 tsp of smoked paprika in a small bowl.
- 2
Heat 1 tbsp of olive oil in a medium pot over medium heat. Add the chorizo and cook for 3-4 minutes until browned and fragrant.
- 3
Add 1/4 cup of diced onion to the pot and cook for 2-3 minutes until softened.
- 4
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Pour in 2 tbsp of dry white wine and simmer for 1 minute, scraping up any browned bits from the bottom of the pot.
- 6
Add 4 oz of diced potato, 1 bay leaf, 1/4 tsp of salt, and 1/4 tsp of black pepper. Pour in 1.5 cups of chicken broth.
- 7
Bring the soup to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
- 8
Using the back of a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup slightly.
- 9
Add 2 cups of thinly sliced kale to the pot and simmer for an additional 5 minutes until the kale is tender but still bright green.
- 10
Remove the bay leaf before serving.
- 11
Serve hot with a small whole wheat roll on the side.
Nutrition Information (per serving)
528
33g
59g
18g
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