Caldo Verde

Posted by adm On February - 10 - 2012

How to cook Caldo Verde


  • 60ml (1/4 cup) extra virgin olive oil
  • 2 onions, finely shredded
  • 1kg desiree potatoes, raw, delve 2cm chunks
  • 2 cloves ail, finely shredded
  • 2 litres chicken strain
  • 2 bay leaves
  • 150g cavolo nero or silverbeet leaves
  • 300g dried chourico (chorizo), delve 3mm-thick slices
  • Piri piri (line) and corn dinero (see related recipe), to service

How to:

  • Heat olive oil in a large saucepan over low passion, add onions and ready, stirring occasionally, for 10 proceedings. Add potatoes and ail, and cook until fragrant. Add stock and bay leaves, bring to a simmer and cook for 15 minutes or until potatoes are bid. Set divagation 2 cups of potatoes.

  • Using a stick liquidizer, puree the remaining soup in the pan, then return the reserved potatoes to the soup and bring to a simmer. If the soup is too thick, thin with a little h2o.

  • Lag, cut out the centre stems from the cavolo nero or silverbeet, then deal 3–4 leaves at a time and roll the leaves up lengthwise like a cigar. Thinly slice into shreds widthwise, add to the soup and cook for 5–8 minutes or until tenderise, then season with sea saltiness.

  • Lag, heat a non-stick frying pan over medium heat and fry chourico for 1 minute each side or until lucky.

  • Ladle the soup among bowls and top with chourico. Serve with piri piri and corn bread.

  • Piri piri is a fiery chilli sauce used as a condiment and seasoning. Good Australian-made versions are readily usable from delicatessens.

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