Like soups found in the Galician area of Spain, just north of this region of Portugal, caldo verde is prized for the cabbage that provides much of its character. Caldo verde is traditionally served with slices of broa,
Portuguese corn bread, which is used to soak up extra broth.
- Yield: 20 portions (12 ounces/portion)
- 5 lbs Russet Potatoes, peeled and cut into large, even pieces
- 1 lb Yellow Onion, diced small
- 1.5 gallons Water
- 2 tsp Salt
- 2 oz Extra Virgin Olive Oil
- 1.5 lbs Portuguese Cabbage, shredded very fine (this is different from the typical green cabbage found in the United States; you can substitute kale, Swiss chard, or Napa cabbage if the Portuguese variety is unavailable)
- Salt and Freshly Ground Black Pepper, to taste
- Combine the potatoes, onion, water, and salt in an appropriately sized pot, and bring mixture to a simmer over medium-high heat.
- Turn heat down to simmer the mixture until the potatoes are completely tender (approximately 45 minutes, depending on potato size).
- Purée the potato/onion mixture to thicken the soup, and add in the olive oil while puréeing to emulsify.
- Add the cabbage (or substitute) to the now-thickened soup over a medium flame to wilt the cabbage (this should only take a few minutes).
- Adjust seasoning with salt and fresh black pepper, and serve immediately.