Prep 20 mins
Cook 1 hr 30 mins
My boy friend is portuguese, and had a yen for this soup, after many test runs, I think I've got it. I've seen lots of variations, but this is close to what he remembers from his youth, lots of kale, linguica and a hearty broth. He likes this with crusty sourdough bread, but being from the south, I like it with good ole cast iron skillet cornbread.
- 1 lb linguica sausage
- 2 lbs kale, stems removed (about 2 bunches)
- 1 small onion, chopped
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans beef broth
- 3 medium potatoes, diced
- salt and pepper
- slice linguica into bite size pieces, and brown in very hot soup pot. I like to get it a bit crusty.
- Add onion and cook til tender.
- Chop kale and add to pot and "wilt" about 10 minutes.
- Add broth, cover and simmer at least 45 minutes.
- Add potatoes and cook til they are done.
- Adjust seasonings, and serve.
- If soup seems tooo thick, just add another can of broth.
This was FABULOUS!!! I've tried several recipes, this is spot on! I didn't have linguica, so I subbed some andouille and some Mexican chorizo...will use this combo from now on! Thanks for posting!!!
I love this recipe... in my Jewish-Portuguese family we call it Caldo Verde and it's the national soup of Portugal! But our recipe varies slightly in that we add white beans to it and I use kosher turkey linguica or other kosher type of sausage. Try a splash of Tapatio Hot Sauce or Habanero Hot Sauce.... mmmmmmgggoooddd!!!