Caldo Verde

10 ingredients
1 steps

Ingredients

  • 2 nice fat onions, finely chopped
  • 4 cloves garlic, crushed
  • 60ml/21/4fl oz olive oil
  • 1 chorizo sausage (100 grams)
  • 4 large potatoes
  • 1.5 litres/2 pints 13 fl oz good vegetable or chicken stock
  • salt and freshly ground black pepper, to taste
  • 2 bay leaves
  • Half a Milan cabbage
  • smoked paprika and olive oil, for dressing

Directions

  1. 1
    {"0":"First, drink some port - it helps you get in the mood!","2":"Sweat the onions and garlic in the olive oil until translucent.","4":"Chop the sausage into small chunks and add to the onion.","6":"Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.","8":"Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.","10":"Meanwhile, chop the cabbage (think how big you want the leaves in a spoonful of soup ie not too big not too long)","12":"When the potatoes are ready ie tender take half of the potatoes and mash them into the broth to make a thick base. Add back the remaining potatoes in small chunks.","14":"Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.","16":"Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.","18":"Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.","20":"Serve with some heavy country bread, and wallow in praise!"}

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