Portugal · Pork · No. 286
Caldo Verde with Chorizo
A single portion of Portuguese cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Simmer the potato and garlic in the stock for 12–15 minutes until very soft.
- 2
Mash the potato in the pan to thicken the soup, or blitz briefly with a stick blender.
- 3
Meanwhile fry the chorizo slices in a dry pan for 2–3 minutes until crisp. Set half aside for topping.
- 4
Add the remaining chorizo and its oil to the soup, then stir in the shredded kale and simmer for 3–4 minutes until tender.
- 5
Taste and adjust the seasoning.
- 6
Ladle into a bowl, top with the reserved crispy chorizo and a drizzle of olive oil.
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