Caldo Verde is one of the essential tastes of Portugal. Anybody who thinks good food has to be difficult to make should try this most basic of soups which-despite its absolute simplicity - is delicious and is another of those comforting dishes to warm the heart.
The quantities given make a lot of soup and - with good bread - it can make a substantial main course in its own right It also keeps well and is just as nice, if not better, reheated. The soup is also delicious without any sausage, if you prefer.
Peel the potatoes and, if they are large, cut them into smallish pieces • Peel and coarsely chop the garlic • Cut the sausage across into
Put the potatoes and garlic into the pot with the stock or water and bring to the boil. Lower to a simmer for 15 minutes and then season.
Mash in the pot to a fairly smooth purée. Add the slices of sausage and the shredded cabbage and simmer for about 5 minutes, until warmed through. Taste and adjust seasoning if necessary.
Ladle into large warmed soup bowls. Pour a tablespoon or so of olive oil in circles on top of each serving. If using coriander, tear a few leaves and scatter over each portion before serving or pass separately at the table.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.