Caldo verde

Under a caldo verde ( Portuguese for " green broth " ), refers to a soup from the north of Portugal, which is one of the national dishes of the country. The recipe is originally from the Minho region between the rivers Douro and Minho on the border with Galicia comes from the well of vinho verde, but has now spread all over Portugal.

The base is a simple form of potato soup. In the traditional way of preparing in a large pot onions and garlic are sautéed. To this are added diced floury potatoes and pours it on with plenty of water. At low flame and stirring occasionally, until the potatoes are simmered in a closed pot floating in the water until they have dissolved and a creamy broth has emerged. You can abbreviate this procedure, where you mashed the soft-boiled potatoes.

In this broth a Chouriço (pork sausage) is mitgegart taken out later and cut into thin slices. The finished broth is seasoned with salt and pepper. Then come into fine strips cut leaves of Couve Galega, a variant of the marrow stem Kohls, in the soup that you again boil briefly. The cabbage leaves should still retain some bite. The hot soup is served with thinly then cut slices of Chouriço, a strong dash of olive oil and a slice of Broa, the typical corn bread from the Minho.

• Portuguese Cuisine
• Soup