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showcased recipe

Caldo Verde

Portugal’s renowned “Green Broth” soup is enhanced with potatoes, hearty greens and spicy linguiça. Traditionally a soup of the people, it is usually made solely with water. At Horatius we use half water, half beef stock for extra richness. Either version makes a delicious, soul-warming soup.

Serves six

Ingredients

• 1 yellow onion, diced ½”
• 1 Tbsp Portuguese olive oil
• 2 Russet potatoes, diced ½”
• 3 cups water
• 3 cups beef stock
• 6 ounce piece raw Portuguese linguiça*
• 1 lb kale or collard greens, several leaves rolled together then sliced into very thin ribbons
• Salt/pepper to taste
• Additional Portuguese olive oil for serving
  

* If you are unable to find linguiça, Spanish chorizo may be substituted

At the Horatius market gallery you can purchase our favorite ingredients for Caldo Verde; including Fernandes linguiça, Victor Guedes olive oil (the “rooster” label) for cooking and Saloio olive oil for the final drizzle.

Preparation
In a large stockpot over medium-high heat, add olive oil and sauté onions until translucent. Add potatoes, stock and water and bring to a boil. Reduce heat to medium and add the whole piece of linguiça. Cook for 10 minutes until the linguiça is fully cooked and its flavor is infused throughout the broth. Remove the linguiça and set aside to cool.

With a potato masher, mash the potatoes in the cooking liquid in order to thicken the broth. Add collard greens to the broth and cook thoroughly, approximately 5-10 minutes. Slice linguiça on a bias and return to the broth, leaving 6 pieces for garnish. Taste broth for seasoning and season as desired.

To serve, ladle broth into a bowl. Add a slice of linguiça to the top and drizzle with a rich olive oil. Serve with a soft, sweet, round bread roll with additional olive oil if desired.