Caldo Verde – Portuguese Sausage Kale Soup – Food Wishes

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Food Wishes

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Caldo Verde – Portuguese Sausage Kale Soup – Food Wishes


Learn how to make Caldo Verde, an amazingly delicious Portuguese sausage, kale, and potato soup! This is comfort food at its finest. Visit https://foodwishes.blogspot.com/2017/11/caldo-verde-my-green-soup-redux.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this simple, inexpensive, and…

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49 Comments

  1. I don't need any expert. This is one of the most fabulous soups I have ever tasted. When I was in Portugal that is the only thing I wanted to eat. His version is pretty good. Now that i can find Tuscan kale in the market .I'm not walking, I'm running to get the ingredients cause I need this back in my life. I can also get linguica. Caldo Verde here I come!!!! Ps. In Portugal every housewife grows Coelho black cabbage. In the farmers market on 14th st in NYC I found it during the summer.

  2. My vavo made this all the time she added a carrot or two into the potato puree and used collard greens she passed a few years back and im very glad i had her teach me befor she did i will make it and everyone remembers her cooking it for sunday lunch

  3. I just found your recipe today…. My husband is from Azores and I have never made Portuguese cuisine but I plan to surprise him by making this!!! Thanks Chef John…. Love how you teach us the most amazing recipes!!!❤❤❤❤

  4. The soup looks delicious, but the voiceover was so irritating. Unnatural pauses, cadence and pitching up on the end of each sentence is really grating. Just talk as you would in normal conversation.

  5. Gaspars linguica is the place to order your linguica or chourico or even delicious sweet bread & coffee syrup. I’ve been ordering for years. Great quality and fast delivery. Oddly enough I could find the Chourico when I lived in Fort Lauderdale, Florida but now in Brooklyn, I can not so Gaspars mail order to the rescue. Thanks for recipe Chef John. Always enjoy your videos.

  6. I've been making this recipe for years (5 years, apparently) and it's one of my favorites. I've adapted it to my own liking over the years, and have a few recommendations. I like to use a stick blender for mashing up the potatoes to get them extremely smooth, similar texture to a potato and leek soup. I'll then add a second batch of diced potatoes with the kale and sausage so I get some tender big chunks as well. Also, I like to start the soup base by frying up some diced bacon, then reserving the bacon bits for a garnish at the end.

  7. I made the recipe exactly as Chef John instructed, and man, is it good. It's healthy, rich, and easy to make. This is an amazing soup recipe!!

  8. “Because of the seasoning and the sausage, we do not need to add cayenne…”
    – Who are you and what have you done with Chef John?

    “…but I’m going to anyway.”
    – Never mind…

  9. My Santa Maria Island Grandmother made this for us whenever it was cold.. While delicious, My Saint Charles Parish Grandmothers Jambalaya usually won out iin our bellies… LOL

  10. Theres an old Portuguese saying that translates as “ if shit was worth gold, poor people wouldn't have an ass”. I dont know how to connect it wth this recipe but i can attest that caldo verde is fantastic. Great recipe, chef Waldo!

  11. It’s called collard greens with potatoes , Portuguese chorizo, garlic, and onions. The collard greens are rolled up like a cigar, and finely chopped !!! You’re making Kale soup instead !

  12. I've just tried your recipe and I must say it's really yummy! The only changes I made are that I used red-skin potatoes and liquidised my soup using an immersion blender.

  13. Try it with Goya ham broth (from boullion) or leftover liquid from boiling a smoked shoulder or Daisy Ham instead of water or chicken stock. Cut the added salt if you use the boullion. My neighbor made this stuff when I was a kid. I miss my neighbor and this soup so much.

  14. Unfortunately, Portugal and all that's Portuguese is highly underrated or worse yet unrecognized. The main reason for this is that that Portugal has always had one of the smallest populations in Europe. The present-day population of Portugal is slightly more than 10 million. Nevertheless, we Portuguese, have made an undeniable impression and mark on any corner of the world we have happened to set foot on. Viva Portugal e o Povo Portugues! Long live Portugal and the Portuguese. This tiny nation, of brave mariners, knows how to love, and will always be loved.

  15. Next time I make it to Hawaii I’m gonna bring try to make this soup…I’ll also have to bring back Franks Portuguese Sausage cause we’re currently all out…Covid has kept us away from stalk piling lol…this recipe looks amazing

  16. Portuguese caldo verde is traditionally made with collard greens not kale the taste is very different. Being Portuguese I have always and still do use collard greens. But love so many if you dishes thanks..