Caldo Verde Serves 4 Ingredients 5 to 6 ounces Portuguese linguica, cut in half lengthwise, then sliced ¼-inch thick 1/3 cup white wine (or 1/3 cup water and a squeeze of fresh lemon) ...

But it’s more than the sum of its parts. Caldo verde is a hearty and filling meal full of sausage, greens, and tender potatoes. It comes together in under an hour.

7- To serve, ladle caldo verde into a bowl and garnish with a slice of sausage and parsley. The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.

Increase the heat to medium; once the pureed soup begins to boil, stir in the remaining kale, the cooked mushrooms, the remaining 3/4 teaspoon salt and the black pepper.

Caldo verde is Portuguese for “green broth,” but this potato soup is perfect for St. Patrick’s Day. The recipe is from “Chez Panisse Vegetables” by Alice Waters (William Morrow, 1996 ...

Stir in the potatoes, add the water and/or stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 15-20 minutes.

Onion and garlic. These alliums are the backbone of the soup’s deep, comforting flavor. How to Make Caldo Verde Brown the sausage, onions, and garlic. Cook slices of linguiça in a large pot or Dutch ...

This classic Portuguese soup delivers big flavor and plenty of nutrition thanks to a pound of slivered kale. 1/4 cup extra-virgin olive oil 1 (14- to 16-ounce) package fully cooked pork or beef ...