Kale and potato soup with chorizo (caldo verde

• Meat

  • 2 340 g chorizos

• Produce

  • 6 1.2 kg sebago or desiree potatoes
  • 1 Garlic clove
  • 1 Onion

• Baking & Spices

  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Bread, crusty

• Liquids

  • 1 3/4 Litres water

• Other

  • 100 g (1¼ cups cavolo nero (tuscan kale or white cabbage, finely shredded

Found on nonnascooking.com

Description

Directions

• Heat olive oil in a large saucepan over medium heat. Cook chorizo for 2 minutes or until golden. Transfer to a plate. Add onion and garlic to the same pan and cook for 3 minutes or until onion softens. Increase heat to high, add potato and cook for a further 3 minutes or until potatoes start to soften.
• Add the water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until potato is very tender.
• Using a handheld blender, purée soup until roughly blended. Return pan over high heat, stir in chorizo, salt and pepper, and cook for 2 minutes or until heated through.
• Stir in cavolo nero, cover, and stand for 5 minutes or until wilted. Serve with crusty bread.