Caldo Verde

Serves 1
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Directions

  1. 1Slice the chorizo into small discs.
  2. 2Slice the chorizo into small discs.
  3. 3Slice the chorizo into small discs.
  4. 4Fry the chorizo in a hot pan until crisp, allowing the oil to render. Set the chorizo aside.
  5. 5Fry the chorizo in a hot pan until crisp, allowing the oil to render. Set the chorizo aside.
  6. 6Fry the chorizo in a hot pan until crisp, allowing the oil to render. Set the chorizo aside.
  7. 7Dice the onion.
  8. 8Dice the onion.
  9. 9Dice the onion.
  10. 10Slice the garlic.
  11. 11Slice the garlic.
  12. 12Slice the garlic.
  13. 13Add the chopped onions, potatoes, and garlic to the pan with the chorizo oil and sauté until softened.
  14. 14Add the chopped onions, potatoes, and garlic to the pan with the chorizo oil and sauté until softened.
  15. 15Add the chopped onions, potatoes, and garlic to the pan with the chorizo oil and sauté until softened.
  16. 16Add chicken stock to the pan and allow the soup to simmer to soften the potatoes.
  17. 17Add chicken stock to the pan and allow the soup to simmer to soften the potatoes.
  18. 18Add chicken stock to the pan and allow the soup to simmer to soften the potatoes.
  19. 19Cover the pot and let it simmer.
  20. 20Cover the pot and let it simmer.
  21. 21Cover the pot and let it simmer.
  22. 22Blend the soup with an immersion blender to create a rich, thick broth.
  23. 23Blend the soup with an immersion blender to create a rich, thick broth.
  24. 24Blend the soup with an immersion blender to create a rich, thick broth.
  25. 25Add ground pepper to taste.
  26. 26Add ground pepper to taste.
  27. 27Add ground pepper to taste.
  28. 28Add some of the fried chorizo back into the soup.
  29. 29Add some of the fried chorizo back into the soup.
  30. 30Add some of the fried chorizo back into the soup.
  31. 31Roughly chop the kale.
  32. 32Roughly chop the kale.
  33. 33Roughly chop the kale.
  34. 34Add the chopped kale to the soup and stir.
  35. 35Add the chopped kale to the soup and stir.
  36. 36Add the chopped kale to the soup and stir.
  37. 37Serve hot, garnished with extra chorizo and a drizzle of oil.
  38. 38Serve hot, garnished with extra chorizo and a drizzle of oil.
  39. 39Serve hot, garnished with extra chorizo and a drizzle of oil.

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 garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • as needed chicken stock
  • as needed chicken stock
  • as needed chicken stock
  • 1 bunch kale
  • 1 bunch kale
  • 1 bunch kale
  • pepper
  • pepper
  • pepper

Equipment

panknifecutting boardladleimmersion blenderbowlwooden spoon
Caldo Verde | Clip Recipe