Caldo Verde

Serves 6

This is a Guest Recipe by Jamie Oliver and described as hearty, filling, tasty and cheap soup traditionally served in Portugal and eaten on a daily basis.

Ingredients

5 tablespoons extra-virgin olive oil

1 large onion, finely chopped

2 garlic cloves, chopped

700g (1lb 9oz) potatoes, peeled, diced into large chunks

300 g (10½ oz) kale or cavil nero, finely shredded (do this by rolling leaves tightly like a cigar, after cutting out the thick stems first) then shred into very fine slices

150g (5½ oz) chorizo, sliced thinly

Paprika

Extra-virgin olive oil and corn bread to serve, if liked

AND THIS IS WHAT YOU DO.....

1. Heat 4 tablespoons of the oil in a heavy saucepan over a medium heat and fry the onion and garlic for five minutes, or until they being to soften.
   
   
2. Stir in the potatoes, season with salt and cook for a further 5 minutes.
   
   
3. Add 1.7 litres of water and simmer for 20 minutes or until the potatoes are soft.
   
   
4. Mash the potatoes into the liquid to produce a smooth purée.
   
   
5. Add the shredded kale and simmer for 5 minutes.
   
   
6. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the chorizo slices, sprinkling paprika over them in the pan, for about 3-4 minutes.
   
   
7. Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
   
   
8. Serve with a swirl of olive oil in each bowl and slices of corn bread, if liked.   Or you can substitute with Ciabatta.