The last few weeks have been unseasonably warm here weatherwise. Not hot just lovely, lovely weather. All that is due to come to an end next week with a return to more seasonal averages. With that it seems that my mind is already turning to cooler weather. My garden seems to be thinking the same – today’s harvests were potatoes and kale.
With that harvest Caldo Verde came to mind and consequently that is what we had for dinner last night. Caldo Verde is a Portuguese soup which is sometimes served with meat, sometimes without. I generally make it with chorizo, as that is easy to come by – although what is generally sold as chorizo in Australia is a very, very, very distant cousin of what you can get in Spain. While I make it with chorizo my personal preference is to eat it without the meat – the same can not be said for other members of my household. Now this version is probably not particularly authentic but it is how I enjoy potato and kale soup.
- 1 kg potatoes (any variety other than salad type potatoes) – cut into a large dice
- 100g kale – sliced as thinly as you can
- 2 stalks celery – finely chopped
- 1 large or 2 medium onions – finely chopped
- 1 carrot – finely chopped
- 2 cloves garlic – finely chopped
- 2 bay leaves
- 250g chorizo – chopped into bite sized pieces
- 1.25 litres stock ( I generally use chicken)
- 2 tblspns olive oil*
Heat the oil in a large, soup sized saucepan. Add the chorizo and fry until brown and it has released some of its oil. Remove from the pan and set aside. Add the onions, celery and carrots to the pan and fry on a low heat until softened. Add the garlic and cook for another couple of minutes. Add the stock, potatoes, and bay leaves. Cook until the potatoes are completely soft. Remove the bay leaves, season and puree the soup. Add the kale. Cook for a further 5 minutes until the Kale is cooked. Serve topped with the chorizo.
*If you don’t use any meat you may need slightly more oil.