Casa Do Frango’s Autumn Soup Recipe

Hailing straight from southern Portugal, Casa do Frango translates literally as Chicken House. But this new Borough Market arrival is a far cry from a fast food joint. Nestled behind the busy market in an airy conservatory space and flanked by a dazzling Cuban-inspired cocktail bar, this is the latest collaboration from the boys behind the bar at Pop Brixton and Dirty Bones: one half Portugal, one half Cuba. Every culinary detail pays tribute to the homespun traditions, seasonal produce and hands-on philosophy of Algarvan cuisine.

The thing to order is the twice-cooked Portuguese chicken – with the signature sweet and smokey piri piri. But the rest of the menu is equally splendid; chargrilled whole cauliflower, juicy grilled prawns, and silky octopus rice, not to be missed. Then dessert: a golden pastel de nata, as velvety as they come, with espresso ice cream. Try the Casa G&T, infused with juniper, rosemary and cardamom – a tempting aperitif or for afters in the Green Room bar. This Autumn, the chefs share their autumn soup recipe that is soon to be added to the menu – a nutritious and rustic Caldo Verde, rich in chicken stock and brimming with greens.


250g Greens – washed, thickest part of stem removed and finely sliced
750g White skinned onions – peeled, root removed, finely sliced
3 Large cloves of Garlic – peeled and finely sliced
250g Koffman potato – peeled and cut into 2cm cubes
1500ml Chicken stock
200ml Olive oil
100ml Extra virgin olive oil
2 Bay Leaves
100g Chorizo parilla picante -sliced into 2mm discs


  1. Start by slicing & peeling the ingredients, as described.
  2. Sweat the onion, garlic and bay leaves in the olive oil over a low heat. Cover with grease proofpaper and a lid, stirring frequently for around an hour. The onions should be very soft and sweet,with little colour.
  3. Add the cubed potato and chicken stock. Bring to the boil and simmer until the potato is fullycooked, around 15-20 minutes.
  4. Add the greens and continue simmering until just cooked.
  5. Remove bay leaves and puree with a stick blender.
  6. Add the extra virgin olive oil and blend again. (For an extra smooth finish blend in a bar blenderor Thermomix).
  7. Season to taste with sea salt and black pepper.
  8. Fry the chorizo discs in a little more olive oil until crispy. Be sure to reserve the cooking oil.
  9. Dish into warm bowls, finishing with a sprinkling of crispy chorizo and a drizzle of the reservedchorizo oil.
  10. For a vegetarian option, exchange chorizo for sauteed chestnut mushrooms, and chicken brothfor vegetable stock.

Written for A Little Bird by Louise Long, photographs also by Louise Long.

Casa do Frango
1st Floor 32 Southwark Street, SE1 1TU
— A Little Bird
24th October 2018