Serves 1
Directions
- 1Slice the chorizo sausage into small discs.
- 2Fry the chorizo in a hot pan until the oil renders and the pieces are crisp.
- 3Remove the crisp chorizo pieces from the pan and set aside.
- 4Chop the onion.
- 5Slice the garlic cloves.
- 6Add the chopped onions and sliced garlic to the pot with the rendered chorizo oil and sauté until softened.
- 7Chop the potatoes.
- 8Add the chopped potatoes to the pan and sauté them as well.
- 9Pour chicken stock into the pot and allow the soup to simmer to soften the potatoes.
- 10Blend the soup with an immersion blender to create a rich, thick broth.
- 11Season the soup with pepper.
- 12Add the previously fried chorizo back into the soup.
- 13Roughly chop the kale.
- 14Add the chopped kale to the soup and stir until combined.
- 15Serve 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
- 2 whole potatoes
- 1 whole onion
- 8 cloves of garlic
- chicken stock
- 1 bunch of kale
- Pepper
Equipment
pancolanderladlewooden spoonknifechopping boardimmersion blenderbowlpotpepper mill
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