Caldo Verde (green soup) is a Portuguese staple that’s found in various versions all over the country. A simple but hearty and delicious soup. This version is adapted from a recipe by David Leite, author of New Portuguese Table.
In a large pot over medium heat, warm ¼ of a cup of olive oil. Fry 200g (7 oz) of chorizo slices until lightly browned on both sides. Remove to a plate, allowing as much of the oil to remain in the pot as possible. Add 1 chopped onion, sprinkle with salt and cook until soft and translucent. Add 4 cloves of sliced garlic and cook briefly before adding 4 medium chopped potatoes (in Australia I recommend Dutch Cream or Nicola) and 1½ cups each of chicken stock and water. Bring to boil then reduce the heat and simmer until the potatoes are tender. Purée the soup, adding some of the chorizo – make sure to keep 1 slice of chorizo for each serving of soup. Return the soup to the pot and add 300g (10½ oz) of finely sliced Tuscan kale. Bring the soup back to boil then simmer until the kale is tender. Season to taste with salt and freshly ground black pepper. Serve the soup with one slice of chorizo added to each bowl.
michelle picker cooks 