The “green soup” (the literal translation is “green broth”), is a speciality of the Minho Region in Northern Portugal. It is one of the traditional Portuguese dishes introduced in the Brazilian table. Another typical Portuguese soup very popular in Brazil is the “canja de galinha”.
The “caldo verde” is served very hot accompanied by “broa de milho”, a typical Portuguese cornbread.
• 150 g wild cabbage or Kale Black Tuscany
• 750 g peeled potatoes
• half onion
• 1 garlic clove
• slices of Portuguese sausage
• 2 litres water, approximately
• 50 – 100 ml olive oil, to taste
- Combine potatoes, onion, garlic and water, bring to boil and cook until tender. It takes about 30 minutes. Let it cool and purée all ingredients in the pan using an immersion blender.
- Wash and remove the tough middle stem of wild cabbage. Pile the leaves and make them into a roll. Cut it very finely, transversally.
- Put the shredded wild cabbage and salt into the potato cream. Bring to the boil and let it cook over low-medium heat. When the cabbage is tender add the slices of Portuguese sausage, the olive oil and turn off the heat.
- Serve very hot accompanied by “broa de milho”.
Variation: cook the potatoes in beef stock (make it using beef ribs). Instead of adding slices of Portuguese sausage add boneless meat cut into small pieces. Also, instead of beating the potatoes, you can just crush them with a fork.
Yield: 4 servings.
Posted on: 06 February 2013