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Caldo Nero


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Portugese kale and potato soup perked up with chorizo. Four ingredients simmered in water. Sounds good?

Before you click away "think on" as they say in deepest Yorkshire:

Kale and especially curly kale is cheap, rich in iron, healthy and very much a trendy winter ingredient.

This soup is quick and easy to make and only has four ingredients.

It is delicious. Try it.




Ingredients
400 - 500g of kale (Collard Greens in the US), finely shredded by rolling the leaves into little cigars and thinly shredding crossways (in Portugal you can buy bags of this stuff pre-shredded)
200 - 300g of potato peeled and diced
1 large onion peeled and diced
200g chorizo, peeled and diced into polo sized chunks
A glug of olive oil
Salt and black pepper

Method

Place the potato and onion in your largest saucepan (think about the size of your shredded Kale) and cover with water (around 1.5 litres should be ok)
Bring this to a gentle boil and simmer for around 15 minutes
Add the kale and chorizo and simmer for another 10 minutes (dont worry about overcooking the potato - as it softens it thickens the soup)
You can either mash the soup with a potato masher or my preference is to blitz it in a blender - if so pour the hot soup into a blender, cover the lid with a tea towel and give it a few pulses (watch out for splattering), you dont want a totally smooth soup but its up to you
Taste the soup and add salt/black pepper, serve in bowls topped with a tablespoon of olive oil

Suggested Sausages

A good chunk of cured, spicy chorizo, none of that supermarket pre sliced stuff. I prefer a semi smooth soup so put this through a blender or food processor



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