Wednesday, 18 January 2017

Caldo Verde, Green Kale Soup with Chorizo & Potato.

From Rick Stein’s long Weekends.
This recipe is inspired by a traditional Portuguese dish but with extra heat courtesy of chilli flakes and an abundance of chorizo, perfect for a winter warming meal!

1 onion, finely chopped
1 large clove garlic, finely chopped
100g chorizo or chouriço (sausage), cut into chunks
3 tbsp olive oil
400g potatoes, preferably floury, peeled and cut into 4 chunks each.
1 litres water or Vegetable stock
100g spring greens or kale, finely shredded
1 tsp salt
6 turns black peppermill
Large pinch chilli flakes

Fry the onion, garlic and chorizo or chouriço in the olive oil in a large pan over medium heat until the onions and garlic are soft and translucent, 5 to 8 minutes.
Add the potatoes and the stock and let this boil until the potatoes are cooked, about 20 minutes.
Pulverize the potatoes in the broth with a potato masher.
Add the kale, bring back to the boil and simmer for 4 to 5 minutes until the kale is cooked but still a vibrant green.
Season with salt and pepper and serve in warmed bowls with chilli flakes sprinkled on top.

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