Caldo Verde Cabbage Soup

01Method

1. 1

   Slice the chorizo into 5 mm rounds. Heat the olive oil in a large pot over medium heat and brown the chorizo pieces until golden, about 4–5 minutes. Remove with a slotted spoon and set aside. Add the finely minced onion with a pinch of salt to the drippings and cook gently until translucent. Stir in the crushed garlic and cook for 2 minutes.

2. 2

   Add the diced potatoes, stir to combine, then pour in the stock and water. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender, 15–20 minutes.

3. 3

   Rinse the cabbage and remove the tough ribs from each leaf. Roll each leaf loosely and slice thinly into thin ribbons.

4. 4

   Blend the cooked potatoes with their cooking liquid until smooth. Stir in the shredded cabbage. If the soup is too thick, thin with additional water. Bring to a boil, partially cover, and simmer gently until the cabbage softens, 5–10 minutes. Season with salt and pepper to taste. Serve topped with the reserved browned chorizo.