Caldo Verde with Alheira

Caldo Verde with Alheira

Recipes with Alheira

Caldo verde is Portugal's potato and kale soup, usually finished with slices of chouriço floating on top. This version swaps in alheira, which falls apart into the broth and thickens it with its bread filling. The result is a richer, cloudier soup. Common in Trás-os-Montes, where alheira is more available than chouriço and the winters demand a heavier bowl.

Prep Time

10 min

Cook Time

25 min

Servings

4

Difficulty

Easy

Ingredients

  • 1 alheira sausage, sliced into 1cm rounds
  • 500g potatoes, peeled and diced
  • 200g collard greens or kale, stems removed, leaves rolled and sliced very thin
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 liter water or chicken broth
  • Salt and black pepper

Steps

1

Heat 2 tbsp olive oil in a large pot. Cook the onion and garlic over medium heat for 3-4 minutes until soft.

2

Add potatoes and water or broth. Bring to a boil, then simmer for 15 minutes until the potatoes are falling apart.

3

Mash the potatoes in the pot with a fork or potato masher. The soup should be thick and slightly chunky.

4

Add the shredded greens. Cook for 3-4 minutes until wilted but still bright green.

5

Drop in the alheira slices. Simmer gently for 2-3 minutes. Some slices will hold their shape; others will dissolve into the broth. Both are fine.

6

Ladle into bowls. Drizzle with the remaining olive oil and a grind of black pepper.

Tips

Do not boil the soup after adding the alheira. The bread filling will dissolve completely and the soup will become porridge. A gentle simmer is enough to warm the slices through. Use a good olive oil for the final drizzle; it matters in a simple soup like this.