 | |
| Type | Soup |
|---|---|
| Place of origin | Portugal |
| Region or state | Minho Province |
| Main ingredients | Portuguese cabbage,potatoes |
Caldo verde (pronounced[ˈkalduˈveɾðɨ],Portuguese for "green broth") is a popularsoup inPortuguese cuisine.[1]
The basic traditional ingredients forcaldo verde arejuliennedPortuguese cabbage orcouve-galega (essentially a type of collard green), (or alternatively other leafy greens such askale ormustard greens), potatoes,olive oil, black pepper and salt, mainly flavoured with onion and garlic.[2][3] Some regional recipes favour slight variations, like turnip greens or added meat, such asham hock, making it similar toItalo-American wedding soup. Traditionally, the soup is accompanied by slices ofpaio,chouriço orlinguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with a Portuguesecornbread orrye bread calledbroa on the side for dipping.[4] In Brazil, the soup is accompanied bypão francês, as are virtually all kinds of soups.[5] In Portugal,caldo verde is typically consumed during events such asweddings, birthdays and popular celebrations. It is sometimes consumed before a main course or as a late supper. It is traditionally served in earthenware bowls calledtigela.[6]
Caldo verde originated from theMinho Province in northern Portugal, based on an earlier recipe brought to Portugal by English merchants.[7] Today, it is a traditional favourite nationwide and abroad, particularly in significant communities of Portuguese descent found in locations likeArgentina,Brazil,France,South Africa,Macau,Massachusetts,New Jersey,Rhode Island, andToronto. References to the soup appear in many novels byCamilo 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.[8] In neighboringGalicia (historically and culturally close to Portugal) a similar dish,caldo galego is also a culinary tradition.
