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Caldo verde

Portuguese soup

Field	Value
name	Caldo verde
image	Caldo verde.jpg
image_size	250px
country	Portugal
region	Minho Province
type	Soup
main_ingredient	Portuguese cabbage, potatoes

**** (, Portuguese for "green broth") is a popular soup in Portuguese cuisine.

The basic traditional ingredients for are julienned Portuguese cabbage or couve-galega (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt, mainly flavoured with onion and garlic. Some regional recipes favour slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italo-American wedding soup. Traditionally, the soup is accompanied by slices of paio, chouriço or linguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with a Portuguese cornbread or rye bread called broa on the side for dipping. In Brazil, the soup is accompanied by pão francês, as are virtually all kinds of soups. In Portugal, is typically consumed during events such as weddings, birthdays and popular celebrations. It is sometimes consumed before a main course or as a late supper. It is traditionally served in earthenware bowls called tigela.

History

originated from the Minho Province in northern Portugal, based on an earlier recipe brought to Portugal by English merchants. Today, it is a traditional favourite nationwide and abroad, particularly in significant communities of Portuguese descent found in locations like Argentina, Brazil, France, South Africa, Macau, Massachusetts, New Jersey, Rhode Island, and Toronto. References to the soup appear in many novels by Camilo Castelo Branco. In 2011, following the result of a public vote, the soup was announced as one of Portugal's Seven Wonders of Gastronomy, highlighting both its popularity and heritage in Portugal. In neighboring Galicia (historically and culturally close to Portugal) a similar dish, caldo galego is also a culinary tradition.

Notes

References

Ilídio Lacerda. (December 2009). "The Secrets of Portuguese Cookery". BoD – Books on Demand.
(2010). "The Illustrated Cook's Book of Ingredients". DK Publishing.
"Portuguese Caldo Verde with Broa de Milho".
Crescent Dragonwagon. (2007). "The Cornbread Gospels". Workman Publishing.
"French Rolls Popular in Brazil".
(16 March 2019). "Na Cozinha do Vítor: Caldo Verde".
Walter C. Opello. (1991). "Portugal". Westview Press.
[https://wetravelportugal.com/caldo-verde/ Caldo Verde] wetravelportugal.com. Accessed 2 September 2023.
Essentially, a type of collard green

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portuguese-soups brazilian-soups vegetable-soups macanese-cuisine brassica-oleracea-dishes potato-dishes

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