Caldo verde
A potato purée soup with finely shredded kale and slices of smoked chouriço.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soften the onion and garlic in half the olive oil for eight minutes.
Add the diced potato, cover with a litre and a half of water and boil twenty minutes, until completely soft.
Blend the soup to a smooth purée and season it.
Fry the chouriço slices in a dry pan until they colour and drain them on paper.
Roll the kale leaves tightly and cut across them into threads.
Bring the purée to the boil, add the kale and cook it exactly three minutes.
Ladle it out, add the sausage slices and pour over raw olive oil.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mateus Hidalgo · CC BY-SA 2.5 br