Caldo Verde means “Green Stew” made with potatoes, onions garlic and Churizo sausage and for the “Verde” leaf cabbage or kale. I chose to make it into a smooth veloute but you don’t need to. In South Africa I bought the leaf cabbage shredded and dried so you could add them in your soup, a very popular soup in my restaurant and easy to make at home. (It is included in my cooking book I’ve published in 2010 in Greece)
Churizo 1 (you will find many different Chorizos in the market, your choice)
Potatoes 1kilo (2.2lb)
Onions 2 medium size
Garlic cloves 2-3 (to taste)
Bay leaves 2
Hot chili 1
Water (or veg stock even chicken stock if you prefer) 2liters (2.1quarts)
Olive oil 1/3cup
Lemon juice from 2 lemons
Salt and black pepper (or cayenne pepper)
Leaf cabbage (or kale) 500grms (1lb about)
Method: (see the video here)
- Peel the potatoes and cut them to small chunks. Place them in cold water until needed.
- Chop the onions and slice the garlic.
- Roll the leaf cabbage or kale to a cigar shape and shred, with your hands squeeze to soften them.
- Remove casing from chorizo sausage and dice to small pieces.
- In your pot over medium heat sauté the sausage pieces to release the oils and paprika. Remove with a slatted spoon and keep aside.
- In the sausage oil sauté the onions and garlic. Add bay leaves and chili.
- Add the potatoes and cook for a couple of minutes together.
- Add the water, enough to cover about 6cm (2inches) over the ingredients. Bring to a boil.
- Reduce the heat to a simmer and cook until potatoes are soft. (about 30 minutes)
- Remove bay leaves and chili.
- With a hand blender, blend the soup to a smooth veloute. https://amzn.to/3kS2w91
- Add olive oil and lemon juice.
- Bring back the chorizo.
- Add the shredded leaf cabbage and season. Cook for another 5-6 minutes.
- Serve with a touch of olive oil on top.
Photos and recipe: chef Tony Kavalieros