Around the World in 30 Soups: This month Kitchn is collaborating with chefs and cookbook authors to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Portugal.
Caldo verde is the official unofficial soup of Portugal. It's slurped through every region as well as in the Azores island. It's a comforting, warming dish that reflects Portugal's historical character: simple, honest, and connected to the earth. And it has been the cause of plenty of fisticuffs over the years, at least in my neck of the woods. Growing up, every Portuguese kid I knew defended his mother's caldo verde, insisting it was the best, lest blood be drawn.
Traditionally the soup, from the Minho region, is made with just water, and the onion and potato are dropped in raw to cook as the broth simmers. Adding chicken stock and sautéing the vegetables along with garlic gives the soup more layers of flavor. Also, rather than drizzling olive oil on top, I use the pan drippings from the chouriço to lend smokiness and a bit of color.
When making this, cut the kale as thin as possible — whisker-thin, if you can manage it. It's what gives the soup its distinctive classic look. Custom dictates the soup be served with one — and just one — slice of sausage. Big deal. I'd rather fight than stint on the tasty chouriço.
—David Leite, author of The New Portuguese Table: Exciting Flavors from Europe's Western Coast
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