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    Caldo Verde

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    Caldo Verde

    To be strictly authentic, the broth in this Portuguese peasant dish would be made of nothing but potatoes, garlic, onion and water. However, I couldn't resist boosting the flavour by adding some more aromatic veg. At the end of the day, it's still basically cabbage and potato soup, and you can't get much more thrifty than that. A piquant nugget of spicy chorizo awaits in each bowl – a delicious contrast to the restrained simplicity of the soup itself.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 6

    Ingredients

    • 1 tbsp olive oil, plus extra for drizzling
    • 1 onion, peeled and chopped
    • 2 garlic cloves, peeled and finely chopped
    • 1 carrot, peeled and chopped
    • 1 celery stick, chopped
    • 750g floury potatoes, peeled and cut into cubes
    • 400g green cabbage
    • 110g chorizo, thickly sliced or diced
    • 2 tbsp chopped parsley

    Method

    1. Heat 1 tbsp oil over a medium heat in a large saucepan. Add the onion, garlic, carrot and celery, season well, then reduce the heat and cover the pan. Sweat the vegetables gently, stirring once or twice, for about 10 minutes. Add the potatoes and 1.25 litres of water, bring to the boil, reduce to a simmer, cover and cook for about 15 minutes, or until the potato is soft.
    2. Meanwhile, cut the core out of the cabbage and slice the leaves very, very finely (this is important). Place them in a colander and pour a kettle of boiling water over them to wilt them down a bit.
    3. Purée the soup, ideally in the pan with a stick blender. Add the cabbage, return the soup to a simmer and stir regularly, for 5–10 minutes, or until the cabbage is tender. Taste the soup and season it generously. You can serve it straight away but it will taste even better if you leave it for a few hours or chill it overnight, so the flavours develop.
    4. Ladle the hot soup into each bowl, then scatter with the chorizo. (Lightly fry the chorizo first if you prefer it crisp.) Finish with a lavish swirl of extra virgin olive oil.

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