Caldo verde
A caldo verde ( Portuguese for "green broth") is a soup from northern Portugal , which is one of the national dishes of the country. The recipe originally comes from the Minho region between the Douro and Minho rivers on the border with Galicia , from which the vinho verde also comes, but has now spread across Portugal.
The base is a simple form of potato soup . In the traditional way of preparation, onions and garlic are steamed in a large saucepan . Add diced floury potatoes and pour them with plenty of water. On a low flame and with occasional stirring, the potatoes are simmered in the water with the pan closed, until they have dissolved and a creamy broth has formed. This procedure can be shortened by mashing the soft-boiled potatoes.
A chouriço (pork sausage) is cooked in this broth , later removed and cut into thin slices. The finished soup is seasoned with salt and pepper. Then the leaves of the Couve Galega , a variant of the marrow stem cabbage , cut into fine strips , are added to the soup, which is briefly boiled again. The cabbage leaves should still retain some bite. The hot soup is then served with thinly cut slices of the chouriço , a strong dash of olive oil and a slice of broa , the typical maize bread from the Minho.
Web links
- Peter Wagner: Portuguese World Cup cuisine: Recipe for Caldo Verde. In: SPIEGEL ONLINE . June 14, 2014, accessed December 5, 2016 .