For Christmas, we went to spend a few days in Portugal. Lisbon and Porto are such pleasant cities. We were charmed and we will not fail to return to deepen our visit.
And of course, we took advantage of our stay to discover some specialties. The famous pasteis de nata and de Belem of course, but not only. We also discovered other specialties, including caldo verde and broa de milho. The first is a potato and cabbage soup served with slices of chouriço, Portuguese chorizo. My vegetarian daughter couldn’t eat it because of the latter. But as she really wanted to, and I had promised to make it to her at home. By adding the chorizo to the plate when serving everyone is satisfied. Broa de milho is corn bread. It goes well with soup. I haven’t tried to do that yet. I simply bought a cornbread from the baker. Well I admit that it has nothing to do with those we ate in Lisbon and which were much more compact, sweeter because richer in corn flour. I will try to look into the recipe sometime.
In the meantime, here is the caldo verde. This one is prepared with a special variety of cabbage that is hard to find here. It is a leafy cabbage, which, like kale, does not ball. I could have used that one, but I’m not a big fan. So, I chose a good old kale. The result is necessarily different, but it is also very good.
750 g potatoes (bintje type)
2 cloves garlic
1.5 to 2 liters of vegetable broth
300g cabbage leaves
Peel the potatoes and cut them into large chunks.
Put them in a casserole with the onion simply cut in 2 and the crushed garlic cloves.
Cover with a liter and a half of broth, salt and simmer for about 20/25 minutes. Potatoes should be well cooked.
Remove the potatoes from the broth to pass them through a vegetable mill. Along the way, remove the onion and garlic.
Once the potatoes are mashed, add the broth little by little. You can add a little more depending on the consistency you want to achieve.
Put everything back in the pot.
Cut the cabbage leaves as finely as possible. To do this, roll them very tightly before slicing them.
Add them to the potato soup. Add a good drizzle of olive oil, season and continue cooking over low heat for another 20 minutes.
Fry the sliced chouriço in a little oil.
Serve the soup with the chouriço and cornbread.
To finish: in the soup made on the photos I had directly put the potatoes with the 2 liters of broth. I found it a little light that way and so I slightly modified the recipe so that you have the result you want in terms of consistency.
If you’ve been following me for a long time, you know I don’t like to put potatoes in soup. I must have been traumatized by soups that were too elastic and sticky. But, this is essentially due to the use of a robot. So I used a potato masher to make sure I didn’t have a problem.
But it seems that I’m a little weird at this level (says my daughter who really doesn’t see any problem in mixing the potatoes). You can therefore use a soup plunger if you wish directly in the casserole.
You can also add the chouriço at the same time as the cabbage if you don’t have a vegetarian at your table.
I’m lucky to have a large Portuguese cuisine department in my hypermarket. So I found the Portuguese chorizo very easily. It has nothing to do with its Spanish cousin. I hope it can be found just as easily in other cities.