Caldo verde

Name: Caldo verde
Ingredients: 2 onion, chopped; 4 garlic cloves, crushed; 60 ml olive oil; 2 pints chicken stock; 1 salt and freshly ground black pepper, to taste; 1 large bunch of greens or cabbage; 1 large chorizo sausage; 6 large potatoes; 2 bay leaves

9 ingredients

11 steps

Ingredients

2 onion, chopped
4 garlic cloves, crushed
60 ml olive oil
2 pints chicken stock
1 salt and freshly ground black pepper, to taste
1 large bunch of greens or cabbage
1 large chorizo sausage
6 large potatoes
2 bay leaves

Directions

1

Gently fry the onions and garlic in the olive oil until softened and translucent.
2

Chop the chorizo into small chunks and add to the with the onion.
3

Fry the onions and sausage for a few more minutes and then add the diced potatoes.
4

They will absorb all the flavour from the sausage.
5

Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until potatoes are soft.
6

Meanwhile, very finely chop the cabbage.
7

When the potatoes are ready, mash them i to the broth to make a thick base.
8

Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads to the simmering broth.
9

Add as much cabbage as the broth will support- if you want heavy soup add loads of greens, if lighter, add less
10

Simmer for a fewminutes.
11

The soup will go the colour of jade.