Green broth

Name: Green broth (Caldo verde)
Cuisine: Brazilian
Ingredients: 60 ml/4 tbsp olive oil, plus extra to drizzle; 1 large onion, chopped; 2 cloves garlic, finely chopped; 200 g/7 oz chouriço, or chorizo, cubed; 200 g/7 oz chouriço, or chorizo, cubed; 675 g/½ lb potatoes, peeled and diced; 2 litres/3½ pints/8 cups cold water; 350 g/12 oz spring greens (collards), finely shredded; 350 g/12 oz spring greens (collards), finely shredded; salt and ground black pepper; salt and ground black pepper

Caldo verde

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Originally from Portugal, ‘caldo verde’ is a light soup that is well suited to the mild winters of Brazil’s southern states. The broth, combined with the peppery taste of the spring greens and smoky chouriço sausage, makes this sophisticated comfort food. If you can’t find Portuguese chouriço, use Spanish chorizo instead.

Ingredients

60 ml/4 tbsp olive oil, plus extra to drizzle
1 large onion, chopped

Americas
Europe
Brazil
Portugal
Soup
Gluten-free
Winter
South America

Method

1 Heat the oil in a large pan over a medium heat. Add the onions and cook gently for 8-10 minutes, until soft. Add the garlic and half the chouriço and cook for 2 minutes, stirring.

2 Add the potatoes and water, bring to the boil, then lower the heat, half-cover the pan with a lid and simmer for 15 minutes, or until the potatoes are just tender. Remove from the heat and set aside to coo