Caldo Verde

Portuguese Soup with Potato, Sausage, and Greens

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is the Portuguese national soup. You may choose to make your own sausage or buy a good commercial sausage that has a little kick to it.

Verde in the title represents the greens, traditionally kale. We have made this soup with Swiss chard, kale, and escarole. You may want to use an assortment of the three. Just be sure to cut the greens into a very, very thin chiffonade. Roll up the leaves like a cigar and slice ⅛ inch thick.

Some people like the potatoes in this soup to be falling apart, but we like them to retain a little texture. If we use small red potatoes we leave the skin on, but we do peel the larger potatoes. Traditionally this soup is made with water, but a good rich chicken stock is better.