Sumptuous for all seasons
It’s rare for a soup to work whether served cold, room temperature, or hot and at anytime of the day or year. Caldo verde is a steadfast winner. The Portuguese soup can be a starter, main entrée, side dish, quick snack, and late night leftover. In winter, it’s a warm and hearty hug; in fall it’s a perfect harvest meal centerpiece. In spring it’s a great accompaniment to sandwiches or bread & cheese plates. And in summer, the cool soup pairs well with grilled foods and cold salads. Serve anytime with olives and fruit. Bom proveito!
Ingredients
- 4 gold potatoes (or 2 large russets)
- 1 white or Spanish onion
- ½ cup good white wine
- 3-4 links of vegan sausage
- 4 cups of stock
- 6-8 large kale leaves
- Salt and pepper
- 1-2 teaspoons of chili powder (or cayenne, chipotle, or pasilla), optional
Make
- Chop and sauté onion, potatoes, spices, and salt/pepper in oil until potatoes are softening and beginning to brown bottom of pot
- Deglaze with wine and simmer
- Add in stock and low boil until potatoes are fully cooked
- Blend soup in food processor or immersion blender
- Slice sausages into thick rounds (Italian, Spanish or other spicy variety works best)
- Remove kale stems and chop leaves; no need to blanch
- Add in sausage and kale to pot and simmer on low heat for 10-15 minutes until kale is softened yet holds shape
- Add extra stock as desired
- Season to taste
Serve
- Crusty bread and sandwiches are great for dipping. The soup goes great alongside grilled veggies and cold salads. Or serve simply with olives, seasonal fruit, and a good bottle of (Portuguese) wine.