Yay! Kale is here!
I’ve been awaiting the arrival of a big bunch of kale in our CSA box, just so I can make this soup. I first had caldo verde in Lisbon (‘ooo look at the world traveller…how globe-trotty are we’), where it was literally on the menu of every restaurant we went to. Finally, the last night at dinner, I wanted to see what the big deal was and ordered a bowl of caldo verde along with bacalhau, another Portuguese standard. Ever since then, this soup has been one of my favorites to make at home.
Caldo verde is really a very simple soup, where the creaminess comes from pureed potatoes. Actually, I find that I always prefer a potato-derived (or bread-derived) creaminess in soup rather than a cream-derived one. It may sound moronic to use something other than cream to achieve ‘creaminess’, but I like drinking a lot of soup and honestly, I’m not too fond of the idea of drinking a lot of cream. So I’m all for faux ‘creaminess’.
If you want to go vegetarian, you can of course omit the chorizo and compensate by adding more salt to season the soup. The final drizzle of olive oil when serving, however, is essential.