Serves 1
Directions
- 1Slice the chorizo into rounds.
- 2Brown the chorizo in a pan.
- 3Remove the browned chorizo, leaving the rendered fat in the pan.
- 4Dice the white onion.
- 5Slice the garlic.
- 6Add the diced onion and sliced garlic to the pan with the chorizo fat.
- 7Sauté until softened.
- 8Chop the potatoes into small pieces.
- 9Add the chopped potatoes to the pan and mix.
- 10Pour chicken stock into the pan.
- 11Stir the ingredients.
- 12Cover the pan and let it cook.
- 13Blend the soup using an immersion blender until smooth.
- 14Season with black pepper.
- 15Add some of the cooked chorizo back into the soup.
- 16Chop the kale finely.
- 17Add the chopped kale to the soup.
- 18Stir until the kale is incorporated.
- 19Ladle the Caldo Verde into a bowl.
- 20Garnish with the remaining chorizo and a drizzle of oil.
Ingredients
- Chorizo
- White onion
- Garlic
- Potatoes
- Chicken stock
- Black pepper
- Kale
Equipment
Cutting boardKnifePanStrainerImmersion blenderWooden spoonSoup ladleSoup bowl
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