Caldo verde

Name: Caldo verde
Total time: 1800 s
Cuisine: American
Ingredients: 2 onion, chopped; 4 garlic cloves, crushed; 60 ml olive oil; 2 pints chicken stock; 1 salt and freshly ground black pepper, to taste; 1 large bunch of greens or cabbage; 1 large chorizo sausage; 6 large potatoes; 2 bay leaves

YuYu @cook_3018331

Caldo verde

Saved

Ingredients

30 mins

2onion, chopped
4garlic cloves, crushed
60 mlolive oil
2 pintschicken stock
1salt and freshly ground black pepper, to taste
1 largebunch of greens or cabbage
1large chorizo sausage
6large potatoes
2bay leaves

Saved

Steps

30 mins

1

Gently fry the onions and garlic in the olive oil until softened and translucent.
2

Chop the chorizo into small chunks and add to the with the onion.
3

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.
4

Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until potatoes are soft.
5

Meanwhile, very finely chop the cabbage.
6

When the potatoes are ready, mash them i to the broth to make a thick base. Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads to the simmering broth.
7

Add as much cabbage as the broth will support- if you want heavy soup add loads of greens, if lighter, add less
8

Simmer for a fewminutes. The soup will go the colour of jade.