Dish · portuguese
Caldo Verde
A soup of pureed potato and onion, thickened until smooth, with thin ribbons of collard greens stirred in near the end and slices of smoked sausage on top.
Where it comes from
The soup comes from the Minho region in northern Portugal, built from ingredients a small farm could grow or raise itself: potatoes, greens, and cured pork, making it food for lean times that spread nationwide.
What cooks argue about
Cooks argue over how finely to shred the greens: the traditional method slices them into hair-thin ribbons with a sharp knife, while many modern cooks use a food processor, which cuts them more coarsely.
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