Caldo Verde

Serves 1
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Directions

  1. 1Slice the chorizo sausage into small discs.
  2. 2Slice the chorizo sausage into small discs.
  3. 3Slice the chorizo sausage into small discs.
  4. 4Fry the chorizo in a hot pan until the oil renders and the pieces are crisp.
  5. 5Fry the chorizo in a hot pan until the oil renders and the pieces are crisp.
  6. 6Fry the chorizo in a hot pan until the oil renders and the pieces are crisp.
  7. 7Remove the crisp chorizo pieces from the pan and set aside.
  8. 8Remove the crisp chorizo pieces from the pan and set aside.
  9. 9Remove the crisp chorizo pieces from the pan and set aside.
  10. 10Chop the onion.
  11. 11Chop the onion.
  12. 12Chop the onion.
  13. 13Slice the garlic cloves.
  14. 14Slice the garlic cloves.
  15. 15Slice the garlic cloves.
  16. 16Add the chopped onions and sliced garlic to the pot with the rendered chorizo oil and sauté until softened.
  17. 17Add the chopped onions and sliced garlic to the pot with the rendered chorizo oil and sauté until softened.
  18. 18Add the chopped onions and sliced garlic to the pot with the rendered chorizo oil and sauté until softened.
  19. 19Chop the potatoes.
  20. 20Chop the potatoes.
  21. 21Chop the potatoes.
  22. 22Add the chopped potatoes to the pan and sauté them as well.
  23. 23Add the chopped potatoes to the pan and sauté them as well.
  24. 24Add the chopped potatoes to the pan and sauté them as well.
  25. 25Pour chicken stock into the pot and allow the soup to simmer to soften the potatoes.
  26. 26Pour chicken stock into the pot and allow the soup to simmer to soften the potatoes.
  27. 27Pour chicken stock into the pot and allow the soup to simmer to soften the potatoes.
  28. 28Blend the soup with an immersion blender to create a rich, thick broth.
  29. 29Blend the soup with an immersion blender to create a rich, thick broth.
  30. 30Blend the soup with an immersion blender to create a rich, thick broth.
  31. 31Season the soup with pepper.
  32. 32Season the soup with pepper.
  33. 33Season the soup with pepper.
  34. 34Add the previously fried chorizo back into the soup.
  35. 35Add the previously fried chorizo back into the soup.
  36. 36Add the previously fried chorizo back into the soup.
  37. 37Roughly chop the kale.
  38. 38Roughly chop the kale.
  39. 39Roughly chop the kale.
  40. 40Add the chopped kale to the soup and stir until combined.
  41. 41Add the chopped kale to the soup and stir until combined.
  42. 42Add the chopped kale to the soup and stir until combined.
  43. 43Serve the Caldo Verde hot in a bowl, garnished with a drizzle of chorizo oil and some of the crisp chorizo pieces.
  44. 44Serve the Caldo Verde hot in a bowl, garnished with a drizzle of chorizo oil and some of the crisp chorizo pieces.
  45. 45Serve the Caldo Verde hot in a bowl, garnished with a drizzle of chorizo oil and some of the crisp chorizo pieces.

Ingredients

  • 3 pcs chorizo sausage
  • 3 pcs chorizo sausage
  • 3 pcs chorizo sausage
  • 2 whole potatoes
  • 2 whole potatoes
  • 2 whole potatoes
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 8 cloves of garlic
  • 8 cloves of garlic
  • 8 cloves of garlic
  • chicken stock
  • chicken stock
  • chicken stock
  • 1 bunch of kale
  • 1 bunch of kale
  • 1 bunch of kale
  • Pepper
  • Pepper
  • Pepper

Equipment

pancolanderladlewooden spoonknifechopping boardimmersion blenderbowlpotpepper mill