Caldo verde (Green broth)

UPDATE MAY 2021:

I have now re-tested this recipe and can confirm that the quantities below are correct to make a traditionally tasting caldo verde (green broth).

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This soup is always in the list of the traditional Portuguese cuisine. It's the most popular soup. A family party staple. The equivalent to a British kebab, alongside a chorizo bread, on a night out. I am yet to find someone who doesn't like this soup.

I had a problem though. I have never actually cooked this soup. It's mothers and grandmothers that cook them. I'm neither!

Saborintenso.com never fails delivering recipes of traditional food. Saved again!

I am growing my own Portuguese cabbage because I can't find them in the UK. For this recipe a special type of collards green is used: couve galega. Wikipedia states that, if collards green can't be found, kale or mustard greens can be used.

The cabbages are small though so I did not manage to harvest many leaves. Actually, I only managed 50g... I tried to make soup for 2 persons but it really needed a bit more cabbage. Not the double, just a bit more. Below I considered 75g for 2 persons.

To top this up, me and my partner disagree on the number of slices of chorizo per person. He says no more than 2 and that is what we used. I think 3 would have been better.

Serves: 2 persons.

Ingredients:

• ½ onion, chopped (80g)
• 1 garlic clove, chopped
• 1 ½ large potato, chopped (250g)
• 75g collards green, finely sliced
• 450ml water
• 6 slices of chorizo
• salt & pepper to taste
• olive oil

Method:

1. Fry the onion and garlic in olive oil.
2. Add the potato and water and cook the potato for 10 min.
3. Blitz the vegetables.
   
   
   
4. Season with salt & pepper to taste.
5. Add the cabbage and let it cook for 10 min. To cut the cabbage, roll the leaves together and then slice very thinly, stalks included.
   
   
   
   
   
   
   
   
   
   
   
   
6. Add the chorizo and let it cook for 5 min.
   
   
   
7. Serve hot.