Connecticut Portuguese Caldo Verde
A hearty potato and kale soup studded with slices of smoky linguiça sausage, a staple of Connecticut's Portuguese communities.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Large soup pot
- •Immersion blender
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 28
- protein
- 14
- calories
- 310
Instructions
- 1
Heat 2 tablespoons olive oil in a large pot. Saute the onion and garlic until soft.
- 2
Add the potatoes and chicken stock. Bring to a boil, then simmer until the potatoes are very tender, about 20 minutes.
- 3
Puree the soup with an immersion blender until completely smooth.
- 4
In a separate skillet, brown the sliced linguiça (pork sausage) in the remaining olive oil until crisp at the edges.
- 5
Stir the browned sausage and its pan drippings into the pureed soup.
- 6
Add the sliced kale. Simmer for 5-7 minutes until just tender but still bright green.
- 7
Season with salt and pepper. Serve hot with a drizzle of olive oil.
Chef's tips
Slice the kale into very thin ribbons for the traditional smooth texture.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Common mistakes to avoid
- •Not blending the potato base completely, leaving the soup chunky
- •Adding the kale too early so it overcooks and turns dark
Serving suggestions
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