Chorizo and Potato Stew, or Caldo Verde
This soup is hearty enough to be served on its own, the potato soaking up all the delicious flavours.
|100ml||extra virgin olive oil, plus extra to serve|
|4||cloves of garlic, chopped|
|6||cooking chorizo sausages|
|1kg||waxy potatoes or new potatoes|
|Sea salt and freshly ground black pepper|
|300g||spring or winter greens, such as cavolo nero|
Heat the olive oil in a large heavy-bottomed pan and cook the onions and garlic for about 15 minutes, until soft. Cut the chorizo into 2cm slices and add to the pan with the bay leaves. Cook everything together for about 15 minutes, until the sausages have a good colour and begin to release their oils. This is important, as the flavour comes from this first stage.
Peel the potatoes and cut them into slightly bigger pieces than the chorizo – it’s better to have them a bit bigger so they don’t collapse when they’re cooked. Add them to the pan with just enough chicken stock to cover them, and simmer until they are cooked through. Season with salt and pepper.
Remove any very thick stalks from the greens, then roll the leaves into a bundle and slice thinly, using a very sharp knife. Just before serving, add the greens to the pan and simmer briefly until they wilt into the stew.
Serve in soup bowls, drizzled with olive oil.