Ingredients
- 2 fat onions, finely chopped
- 4 cloves garlic, crushed
- 60ml olive oil
- 1 chorizo sausage or chilli salami (basecamp)
- 6 large potatoes
- 1.5 litres good vegetable or chicken stock
- salt and freshly ground black pepper, to taste
- 2 bay leaves
- large bunch of greens or cabbage
CALDO VERDE Portuguese Soup
Method
- Gently fry the onions and garlic in the olive oil until softened and translucent
- Chop the chorizo or chilli salami into small chunks and add to the pan with the onion
- Fry the onions and sausage for a few more minutes and then add the diced potatoes
- They will absorb all the flavour from the sausage
- Add the stock, seasoning and bay leaves, and cook until the potatoes are soft
- Meanwhile, very finely chop the cabbage When the potatoes are ready, mash them into the broth to make a thick base, add the greens/ cabbage to the simmering broth
- Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less
- Simmer for a few minutes
- The soup will go the colour of jade
- Serve drizzle with extra virgin olive oil
Comments
Serves 4
Thanks to BASECAMP SALAMI for providing the salami, to KAKANUI PRODUCE for the cabbage and to MCARTHURS BERRY FARM for the potatoes used in the demonstration
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