Archive for the ‘Chorizo’ Category

Curly kale is right in season at the moment and I wanted to make something with it which was a bit more inspiring than  just a substitute for a side of cabbage or the base of a green salad. So last night I made a soup starring this seasonal gem. Sophie Grigson’s Portuguese Caldo Verde to be precise. This traditional Portuguese soup is really tasty. Hearty and meaty from the chorizo, it got the thumbs up from my number one taste tester at Casa Kilburn (a humble soup getting a rave review from a typical red meat loving Kiwi bloke is no mean feat by the way!)

I’ve adapted Sophie’s recipe slightly by frying the chorizo first in its own oil which I think enhances the flavour, saving the oil from the pan to drizzle over the soup at the end which really lifts the flavour and adding a can of drained cannellini beans to bulk it up.

Portuguese Caldo Verde adapted from a recipe by Sophie Grigson

Ingredients (serves 4 generously):
– 450g potatoes
– 2 cloves garlic
– half an onion
– 225g curly kale
– 110g chorizo sausage
– 1 can cannellini beans (any beans, lentils or even rice will work equally as well)
– sea salt
– cracked black pepper

1. Peel and slice the potatoes, slice the garlic and chop the onion finely. Put all three vegetables into a large saucepan and cover generously with water. Season with salt and pepper and bring to the boil. Then simmer gently with the lid on until the potatoes are tender.

2. Sophie says to mash the veges and liquid at this point but I found it easier to pour the liquid into a blender and blend to a smooth puree. Add extra water if needed to thin slightly if necessary.

3. Pour the soup back into the saucepan, taste and season really well with more salt and lots of black pepper. Bring back up to the boil.

4. While the soup is cooking, wash the kale, remove any tough stalks and chop up or shred thinly. Set aside.

5. Slice the chorizo and fry over a medium heat. You don’t need to add any oil to the pan as the chorizo contains enough of its own. Fry until slightly crispy. Remove and drain on absorbent kitchen paper. Save the chorizo oil from the pan.

6. Once the soup starts to boil, stir in the kale and chorizo, add the drained cannellini beans and simmer for 5 minutes.

7. Taste again and adjust the seasoning if needed.

8. Ladle the soup into serving bowls and drizzle with the reserved chorizo oil. Serve with fresh crusty bread.



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