Soup

Caldo Verde (Portugal)

Name: Caldo Verde (Portugal)
Total time: 45 min
Yield: serves 4
Ingredients: 1 Onion; 2 gousses Garlic; 3 c. à s. Olive oil; 5 Potato; 1 feuille Feuille de laurier; 1.2 L Stock; 1/2 White cabbage; 200 g Chorizo

Preparation time: 45 min
Servings: serves 4

Ingredients

serves 4

Onion — to buy1
Garlic — to buy2 gousses
Olive oil — to buy3 c. à s.
Potato — to buy5
Feuille de laurier — to buy1 feuille
Stock — to buy1.2 L
White cabbage — to buy1/2
Chorizo — to buy200 g

Preparation

Cook the sliced onion and garlic in the olive oil for 4-5 minutes over medium heat, until the onion is tender and translucent.
Add the potatoes cut into pieces, the stock and the bay leaf, bring to a boil then simmer covered for 20 minutes, until the potatoes are very tender and mash easily.
Remove the bay leaf, then blend the soup with a hand blender until perfectly smooth and velvety.
Meanwhile, cut the cabbage into strips as thin as possible: this detail is what gives traditional caldo verde its charm, the cabbage should almost melt like threads of silk in the soup.
Cook the whole chorizo separately for 10 minutes in a little simmering water (this stops it colouring the soup too much), then cut it into thin rounds.
Add the shredded cabbage to the soup, simmer for 8-10 minutes over low heat, until tender but still with a little bite.
Divide the chorizo rounds among the bowls, drizzle with olive oil just before serving, piping hot.