Caldo Verde
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), floury-boilin
- 0.25 ¼ bunch soup greens
- 0.75 liters ¾ water or unsalted chicken or vegetable stock
- 1 clove garlic
- 4 tablespoon olive oil
- 1 handful Portuguese kale, alternatively kohlrabi leaves
- salt
- pepper
- Sausage, sliced chorizo
- Black pudding, hard sliced
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Clean the soup greens and dice. Press on the garlic clove. Wash the vegetable leaves, cut into strips.
- Heat the oil in a saucepan, add the soup greens and garlic clove, sweat for about 5 minutes. Add the potato cubes and sweat them too. Deglaze with water or stock, add about 2/3 of the leaves, season with salt and pepper. Bring to the boil and simmer for about 15 minutes. Fish out the garlic cloves. Mash a large part of the potatoes in the pot with a potato masher, there should be larger pieces left. If necessary, add water or stock if the soup is too thick. Add the remaining leaves and simmer for about 5 minutes.
- Let the chorizo and black pudding slices warm up in the soup before serving.
- Drizzle a little good olive oil on each plate of soup according to taste, some sherry or balsamic vinegar also goes well.
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