November 14, 2015 by dgarnett2013
Caldo Verde: Curly kale, potato and Chorizo soup: Soup by Delia Smith (??), adapted by DG
- 150g (cooking) chorizo, skinned and cut into 1-cm dice
- 4 tabs olive oil
- 1 large onion, finely chopped
- 1 garlic clove, finely sliced
- Salt and pepper
- 350g potatoe, peeled and cut into 2-cm dice
- 1 tsp chopped thyme
- 1 bay leaf
- 1 litre chicken stock
- 250g curly kale, finely sliced
- Extra virgin olive oil for drizzling
In a large saucepan, briskly fry the chorizo in the olive oil: this is to get the fat to run and flavour the oil. After a minute or so, remove the chorizo with a slotted spoon and put to one side.
Now add the onion and garlic to the pan, season with slat and a little pepper and stew gently for at least 10 mins, stirring from time to time to ensure the onions do not catch.
Now add the potatoes, thyme and bay leaf. Cover the pan with a lid and cook until the potatoes are tender. During this stage, add a little liquid from time to time so that the potatoes steam: water or stock will do.
Meanwhile, shred the kale as finely as possible. The best way to do this is to remove the hard stem and roll the leaf up tightly into a cigar shape, then slice the end into thin strands.
Once the potato is tender, remove the bay leaf, and mash the soup by hand or pass through the coarse blade of a mouli-legume into a clean pan. Pour in the chicken stock and bring to the boil. Add the kale and chorizo to the soup and simmer for about 5 mins until the kale is perfectly tender.
Adjust the seasoning and serve with a drizzle of extra virgin olive oil. And a glass of Tio Pepe!
Eaten the day Michael and his boys started taking down the garden wall between us and Caddy & Chris.