Caldo Verde Recipe: A Medieval Party Soup!

Peel the potatoes, onion, and garlic.

Chop the potatoes into nice big cubes and mince the garlic.

Place everything in a large pot.

Cover the vegetable scraps with water for broth.

Add 2 bay leaves and the chorizo to the pot.

Add a chicken broth cube to the pot.

Bring the pot to a boil and simmer for about 20 minutes with the lid on.

Soak the chopped kale in ice cold water to improve texture.

Chop fresh mint and oregano and set aside.

Chop the chorizo into chunky pieces.

Remove the lid slightly to let some moisture escape while the broth cooks.

After 20 minutes, remove the bay leaves and use a hand blender to puree the soup until creamy.

Add the kale to the soup after draining excess water.

Season with about a teaspoon of salt and white pepper.

Stir in some olive oil to the soup.

Simmer the soup on medium heat with the lid on.

In a separate pan, heat olive oil and add the chorizo to caramelize it with port wine.

Add the fresh herbs to the chorizo mixture off the heat.

Plate the soup and add the chorizo mixture on top.

Equipment Needed

Dietary

Allergens