Caldo verde

Method 7 steps

1. 1

   Soften the onion and garlic in half the olive oil for eight minutes.

2. 2

   Add the diced potato, cover with a litre and a half of water and boil twenty minutes, until completely soft.

3. 3

   Blend the soup to a smooth purée and season it.

4. 4

   Fry the chouriço slices in a dry pan until they colour and drain them on paper.

5. 5

   Roll the kale leaves tightly and cut across them into threads.

6. 6

   Bring the purée to the boil, add the kale and cook it exactly three minutes.

7. 7

   Ladle it out, add the sausage slices and pour over raw olive oil.