Classic Portuguese Soup – Caldo Verde – Green Soup


I’m always on the hunt for interesting purveyors of fine food in San Jose. On this particular day I wanted to check out Goulart Sausage Co., artisan producers of Portugese Sausage Products & Home Style Linguiça. Linguiça (Portuguese pronunciation: [lĩˈɡwisɐ]) is a form of smoked cured pork sausage seasoned with garlic and paprika in Portuguese-speaking countries. Goulart has been making what some consider to be the finest Linguiça in the valley, Silicon Valley. I read the Yelp reviews and wanted to check them out myself.

They have a small shop and all products are crafted on the premises. My reason for going was to secure the Linguiça as I was planning on making the famous soup of Portugal, Caldo Verde, Linguiça, Kale and Potato Soup.

Considered by many to be Portugal’s national dish, Caldo Verde is found everywhere. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. It is very important that the kale is cut into extremely fine slices; that’s what creates the soup’s character. San Jose has a Portuguese community that is very close to my home, that has a number of shops with Portuguese products, bread, salt cod and also the precious pork products. I consider myself very fortunate to have a talented sausage maker so close to home.

Not only did I secure the Linguiça but also smoked bacon that I will use to make pea soup.

The end result was incredible, the sausage so rich and flavorful. It is not classic as I added some beans, some people also use chard instead of kale. I opted to use them both.


  • 8 ounces Linguiça – sliced on the diagonal
  • 1 tbl olive oil
  • 8 cups chicken stock
  • 1 medium onion finely diced
  • 1 medium leek diced
  • 2 medium russet potatoes, peeled and cubed
  • 1 large bunch of kale – finely shredded (3 cups in total)
  • 1 cup finely shredded rainbow chard
  • 1 cup cooked dried white beans


  1. Heat the olive oil in a skillet.
  2. Add the Linguiça to the skillet and saute until the fat is rendered.
  3. Remove the Linguiça from the skillet and set aside on a paper towel (drain the fat).
  4. In a soup pot add 2 tablespoons of fat that was rendered from the sausage.
  5. Add the leek and onion to the soup pot and saute until softened.
  6. Add the chicken stock to the pot.
  7. Add the russet potatoes.
  8. Simmer the soup until the potatoes are softened.
  9. Mash the potatoes against the side of the pot until they dissolve into the soup.
  10. Add the Linguiça into the soup pot along with the cooked beans, kale and chard.
  11. Simmer until the kale and chard are cooked through.
  12. Serve with a nice piece of crusty bread.

I totally believe the Yelp reviews, by far the best Linguiça I’ve ever had. Check them out some time, well worth the trip to San Jose.
Or find them on Facebook and see what others have to say.


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