Caldo Verde - Portuguese Potato, Cabbage and Chorizo Soup Recipe
Caldo Verde - Portuguese Potato, Cabbage and Chorizo Soup Recipe
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 fresh bay leaf
800g peeled Agria potatoes diced 2cm
1 litre vegetable stock
150g curly kale, leaves removed from the steams which are discarded
3 spicy chorizos
coriander sprigs for serving
Heat 3 tablespoons of the oil in a saucepan and fry the onion gently for 10 minutes or until soft.
Add the garlic, bay leaf and potatoes and fry 30 seconds.
Add the stock, bring to the boil and simmer 10-15 minutes until the potatoes are tender.
Purée ¾ of the soup and add it back to the unpureed soup.
Meanwhile boil the kale in water for 5 minutes.
Cool under cold water, squeeze dry and slice thinly
Add to the soup.
Panfry the chorizos in the remaining oil until browned.
Remove from the pan and slice thinly.
Add to the soup and mix well.
Bring to the boil, taste and season.
Sprinkle with coriander and serve.
Serves 4-6.
