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4–6
Easy
By Peter Gordon
Published 2007
This chunky, hearty soup is very much like the Portuguese caldo verde. The chorizo prevents it from being a totally vegetarian soup, but adds fabulous flavour and texture. If you prefer your soup meat-free, then replace the chorizo with 2 teaspoons of pimentón dulce (sweet and mild Spanish smoked paprika).
Place the garlic and olive oil in a large pot and cook over a low heat until the garlic is golden – it could take up to 15 minutes. Garlic burns easily, so keep an eye on it. Remove the garlic with a slotted spoon, reserving it.
Turn up the heat, add the shallots and sauté them until golden. Add the chorizo and cook for a further minute, stirring constantly. Add the diced potato, bay le