Name: Caldo Verde with Chorizo and Shrimp
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Seafood cuisine
Ingredients: 6 pcs potatoes (peeled and quartered); 4 tbsp garlic (cloves, minced); 4 tbsp olive oil; 8 cup water; 1 lb kale (finely shredded); 6 oz chorizo (Spanish, thinly sliced); 1 lb shrimp (peeled and deveined); salt (to taste); black pepper (freshly ground, to taste)

A steaming bowl of vibrant green Portuguese kale soup, Caldo Verde, is generously topped with slices of spicy chorizo, plump shrimp, and a drizzle of olive oil.

Classic DishCaldo Verde

Prep: 25 min • Cook: 30 min. A hearty twist on the classic Portuguese soup, enriched with smoky chorizo sausage and tender shrimp, offering a delightful surf-and-turf experience. This version elevates the comforting caldo verde with bold flavors and a satisfying texture.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 6

Instructions

Prepare the Soup Base

1In a large pot, combine the quartered potatoes, minced garlic, and olive oil. Add enough water to cover the potatoes.
2Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are very tender.
3While the potatoes are cooking, heat a skillet over medium heat. Add the sliced chorizo and cook until it renders some of its fat and becomes slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4Add the peeled and deveined shrimp to the skillet with the chorizo fat. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
5Carefully transfer the cooked potatoes and their cooking liquid to a blender or use an immersion blender. Blend until smooth to create a creamy potato purée. Return the purée to the pot.
6Add the finely shredded kale to the pot. Stir well and bring the soup back to a simmer.
7Stir in the cooked chorizo and shrimp. Cook for another 2-3 minutes until everything is heated through.
8Season the soup with salt and freshly ground black pepper to taste.

Instructions

Prepare the Soup Base

1In a large pot, combine the quartered potatoes, minced garlic, and olive oil. Add enough water to cover the potatoes.
2Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are very tender.
3While the potatoes are cooking, heat a skillet over medium heat. Add the sliced chorizo and cook until it renders some of its fat and becomes slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4Add the peeled and deveined shrimp to the skillet with the chorizo fat. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
5Carefully transfer the cooked potatoes and their cooking liquid to a blender or use an immersion blender. Blend until smooth to create a creamy potato purée. Return the purée to the pot.
6Add the finely shredded kale to the pot. Stir well and bring the soup back to a simmer.
7Stir in the cooked chorizo and shrimp. Cook for another 2-3 minutes until everything is heated through.
8Season the soup with salt and freshly ground black pepper to taste.

Nutrition Information

Calories: 351 kcal
Protein: 25 g
Fat: 19 g
Carbs: 19 g

Nutrient	Per serving
Calories	351 kcal
Protein	25 g
Fat	19 g
Carbs	19 g

Tips

Ensure the kale is very finely shredded for a silky texture in the caldo verde.
Do not övercook the shrimp; they should be just pink and firm. Set them aside until the end.
Serve hot, garnished with extra cooked chorizo, a drizzle of olive oil, and crusty bread.

Caldo Verde with Chorizo and Shrimp

Instructions

Nutrition Information

Tips

Variations of Caldo Verde

Vegetarian Caldo Verde with Smoked Paprika

Quick Caldo Verde Soup