It’s safe to say that “Caldo Verde” (Kale Soup) is likely the most famous of Portuguese soups. Its garlicky puree and toothy kale, finished with “Chourico” (smoked sausage), is a delight. But despite the popularity and ubiquity of Caldo Verde, Creme de Grão is equally delicious and fulfilling.
- Boil the bag of chickpeas as instructed on the package and add the diced onion.
- When cooked, puree everything in the pot (a handheld blender works best). If it’s too thick, add a bit more water and boil (Note: It’s bisque, so it should be on the slightly smoother side).
- Add about two/three drizzles of quality olive oil, salt (to taste) and freshly-chopped mint.