Caldo Verde

This hearty traditional Portugese soup—with a Jason Parsons twist—is perfect for fall comfort.



1)Melt the butter in a large cast iron pot over medium to high heat. Once melted add the leeks, garlic and a third of the olive oil. Sauté with no colour and when needed slowly add the remaining olive oil. After 5 minutes and the leeks are soft add in the potatoes, chicken stock, kale and bring to a simmer. Simmer for 25 to 30 minutes until the russets have broken down and the Yukon potatoes and cooked through. Last add in some sliced cooked garlic pork sausage.

2)Garnish with fresh herbs and extra virgin olive oil

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I watched the show this morning and am eager to try this recipe, however there are no ingredients and quantities shown, only the Method. Please post the ingredients and quantities. Many thanks!

September 21, 2017 at 1:39 pm

@Suzanne A. Sherrod: The recipe that is missing the ingredients and quantities is the Pumpkin Custard Tart.

September 21, 2017 at 1:40 pm

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