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SSS #8 - Portuguese Caldo Dourado

Slow Soupers Photo Courtesy of Krista

Per Jean Anderson (Copyright):
This twist on Caldo Verde, Portugal’s “national dish,” substitutes sweet potatoes for two-thirds of the Irish potatoes and dispenses with the labor-intensive business of shaving fresh collards into hair-like strands; a coarse chop works nicely. Dourado is the Portuguese word for “gilded” or “golden,” and this soup not only gets gold stars for flavor but also for its hefty complement of beta carotene and vitamin C. A meal in itself, it needs nothing more to accompany than a good chewy yeast bread. Note:The two varieties of sweet potato I like best for this recipe are Jewel and Beauregard – both intensely orange, both full of flavor but neither cloyingly sweet. Tip: To save time, processor-slice the potatoes using the medium slicing disk.

I did this alternate version of the Caldo Verde recipe because I liked the idea of sweet potatoes in it. When I shopped for the ingredients, I almost bought pork chorizo, but I saw something else that I thought might "kick it up a notch" as Emeril might say. It was Cured Pork Longaniza - I have frankly never heard of it, but it kind of smelled like chili powder when I sauteed it.

The result was delicious! No lack of flavoring at all. Maybe the cured meat had something to do with it or the chicken broth in place of water. And the sweet potatoes added a rich flavor - we loved it!

Deborah picked the recipe for Week 8 - Check out her blog Old Shoes - New Trip.

Portuguese Caldo Dourado

Makes 8 servings.


3 tablespoons extra-virgin olive oil
3 medium-size chorizo (9 to 10 ounces), sliced 1/4 inch thick
2 medium-size yellow onions, finely chopped
2 large garlic cloves, finely minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and each quarter cut crosswise into slices 1/4 inch thick (see headnote)
1 pound Maine or Eastern (all-purpose) potatoes, peeled, halved lengthwise, and each half cut crosswise into slices 1/4 inch thick
6 cups chicken broth
2 cups water
2 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
3/4 pound tender young collards or turnip greens, coarse stems and veins discarded, leaves washed, spun-dry, and coarsely chopped


Heat 2 tablespoons oil in large heavy soup pot over moderately high heat until ripples appear – 1 1/2 to 2 minutes. Reduce heat to moderately low, add chorizo, and sauté, stirring now and then, 10 to 12 minutes until lightly browned and most of the drippings have cooked out. With slotted spoon, transfer chorizo to paper toweling to drain. Also pour all drippings from pot, then spoon 4 tablespoons back in.
Add onions and garlic to drippings and sauté over moderately low heat, stirring occasionally, 10 to 12 minutes or until glassy. Add both kinds of potatoes and cook, stirring now and then, 12 to 15 minutes or until nicely glazed.
Add chicken broth, water, salt, and pepper, bring quickly to a boil, then adjust heat so liquid barely bubbles. Cover and cook until potatoes are soft – about 30 minutes, stirring once or twice. Using long-handled potato masher, mash potatoes right in pot – they should be lumpy, not smooth.
Return chorizo to pot, cover, and cook 5 minutes. Stir in collards, cover, and cook just until tender – about 5 minutes more. Stir in remaining 1 tablespoon olive oil, also taste for salt and pepper and adjust as needed.
Ladle into large heated soup plates and serve.

Copyright Jean Anderson 2008

Here are all of the ingredients that I assembled:

Here are the two kinds of potatoes as they are being sauteed:

And here is the finished product:

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