Fall River Portuguese Kale Soup Recipe

Fall River Portuguese Kale Soup, also known as Caldo Verde, is a hearty and flavorful dish rooted in the Portuguese culinary tradition. Originating from the northern region of Portugal, this vibrant green soup has made its way into homes across the world, particularly in New England, where it has been embraced with open arms by Portuguese-American communities.

With its rich combination of earthy greens, savory sausage, and tender potatoes, Fall River Portuguese Kale Soup provides the perfect balance of comfort and satisfaction, making it ideal for a cozy dinner or even as a festive dish during special gatherings.

If you’re ready to dive into a warm bowl of this comforting Portuguese classic, let’s break down the recipe and explore how you can bring this soup to life in your own kitchen!

Fall River Portuguese Kale Soup Recipe

This recipe focuses on creating a soul-satisfying kale soup that is rich in flavor and texture. The star of the show is, of course, the kale, which is simmered alongside onions, garlic, and a choice of savory sausage. It’s thickened with mashed potatoes to create a silky, hearty base that will warm you from the inside out. Whether you serve it with a side of crusty bread or enjoy it on its own, this soup is an absolute crowd-pleaser.

Ingredients Needed

Here’s what you’ll need to get started:

• Kale (preferably curly kale): 1 bunch (you’ll need about 6 cups chopped)
• Chorizo or Portuguese sausage (linguiça or chouriço): 1 pound (can substitute with any smoky sausage)
• Potatoes: 4 medium-sized, peeled and diced
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Chicken or vegetable broth: 6 cups (or enough to cover the ingredients)
• Olive oil: 2 tablespoons
• Salt: to taste
• Black pepper: to taste
• Smoked paprika (optional but recommended): 1 teaspoon for an extra layer of flavor
• Red pepper flakes (optional): for some subtle heat
• Lemon juice: 1 tablespoon (adds a fresh touch and balances the richness)
• Bay leaves: 2
• White wine vinegar (optional): 1 teaspoon (adds acidity)

Cooking Instructions

Now that you’ve gathered your ingredients, let’s get cooking! Follow these easy steps to make your Fall River Portuguese Kale Soup.

1. Prepare The Ingredients

   • Begin by washing the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
   • Peel and dice the potatoes into cubes, ensuring they’re relatively uniform in size for even cooking.
   • Chop the onion, mince the garlic, and slice the sausage into rounds or half-moons.

2. Cook The Sausage

   • In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the sausage slices and cook them for about 5-7 minutes, until they are browned and crispy on the edges.
   • Once the sausage is cooked, remove it from the pot and set it aside. Leave the rendered fat in the pot, as this will add flavor to the soup.

3. Sauté The Aromatics

   • In the same pot, add the chopped onion and garlic to the rendered sausage fat. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. You want those flavors to really develop!

4. Add Potatoes And Broth

   • Toss in the diced potatoes, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes or until the potatoes are fork-tender and beginning to break apart.

5. Mash The Potatoes

   • Once the potatoes are soft, use a potato masher or the back of a spoon to mash them directly in the pot. This step helps thicken the soup and gives it that creamy, comforting texture.

6. Add The Kale And Sausage

   • Return the cooked sausage to the pot and stir in the chopped kale. Allow the kale to wilt into the soup, which should only take about 5 minutes.
   • Season the soup with salt, black pepper, smoked paprika, and red pepper flakes to taste. Add a touch of lemon juice for balance and a final drizzle of olive oil for richness.

7. Simmer And Serve

   • Let the soup simmer for an additional 10 minutes so all the flavors can meld together. Remove the bay leaves and adjust the seasoning as necessary.
   • Serve hot, with a slice of crusty bread or a drizzle of extra olive oil, if desired.

Ingredient Insights

Each ingredient in this recipe plays a vital role in creating the rich and layered flavor profile of this soup.

• Kale: Kale is the backbone of this dish. It’s robust, slightly bitter, and absorbs the flavors of the broth beautifully, creating a green, textured element in the soup. Curly kale is most commonly used for this recipe as it holds up well during the cooking process.
• Portuguese Sausage (Chorizo/Linguiça): The sausage adds a deep, smoky flavor that infuses the soup with savory richness. Linguiça is slightly milder than chorizo, but both varieties bring the essential Portuguese touch to the soup.
• Potatoes: They not only provide texture but also naturally thicken the soup when mashed, giving it a creamy consistency without the need for cream or other dairy.
• Onion and Garlic: These two staples lay the foundation of any great soup, contributing a deep, savory flavor when sautéed. They form the aromatic base that complements the other ingredients.
• Olive Oil: Olive oil brings richness to the soup and helps to sauté the aromatics and sausage. It’s also drizzled over the soup at the end to add a final layer of depth.

Expert Tips

• Choosing the Right Sausage: For the most authentic flavor, use Portuguese sausage, such as linguiça or chouriço. If you can’t find these, any smoky, flavorful sausage will work-just avoid overly spicy sausages that might overpower the dish.
• Kale Preparation: Be sure to remove the tough stems from the kale before chopping. The stems can be bitter and chewy, which can detract from the texture of the soup.
• Broth Quality: The broth is key to the flavor, so use a high-quality chicken or vegetable broth. If you prefer a more robust taste, opt for a homemade broth.
• Make it Ahead: This soup actually tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Recipe Variations

While the traditional version of Fall River Portuguese Kale Soup is already perfect, you can experiment with some fun twists to make it your own:

• Add Beans: Some variations of this soup include white beans, which add another layer of protein and creaminess. Simply add a can of drained and rinsed beans when you add the kale.
• Spicy Twist: If you love heat, consider adding a chopped fresh chili or more red pepper flakes. You can even substitute the sausage for a spicy chorizo to turn up the temperature.
• Vegetarian Version: For a vegetarian option, omit the sausage and use smoked paprika or a few drops of liquid smoke to give the soup that signature smoky flavor. You can also add extra veggies like carrots or parsnips.
• Creamy Option: For a creamier texture, stir in a splash of heavy cream or coconut milk in the last few minutes of cooking. This will create a silkier, richer soup.

Final Words

Fall River Portuguese Kale Soup is a celebration of simplicity, with each ingredient bringing something essential to the table. The combination of savory sausage, earthy kale, and creamy potatoes creates a bowl of comfort that feels like a warm hug on a chilly day. It’s a dish that’s perfect for both weeknight dinners and special occasions, bringing people together with its rich flavors and satisfying texture.