Caldo Verde

To serve between 3-5 people.

INGREDIENTS

Chorizo - 250g

Potato - 3 larger Potatoes

Onion - 1-2 average sized onions

Garlic - 2-3 cloves

Chicken Stock - between 1-1.5 litre

Parsley - 1 handful

Kael - 2 large handfuls

Chives - 1 small bunch

Lemon - 1 average sized lemon

 INSTRUCTIONS

1. Start, by slicing the Chorizo into slices around 3-4 cm thick.

2. Place a Saucepan, or Dutch Oven on a medium heat, and add the Chorizo.

2. While we slowly render the fat and Oils from the Chorizo, roughly dice an Onion, and a few cloves of Garlic.

3. Once the Chorizo has some colour and has released a load of Oil into the pan, remove it and add the Onion to the fat.

4. Season the Onion, and stir it through the Chorizo Oil, coating it.

5. We want to sweat down the Onion without any colour to get it nice, soft and translucent.

6. Once the Onion is soft and sweet add the diced Garlic.

7. Sweat off the Garlic for 3 - 5 minutes.

8. While we have a moment, dice the Potato into half inch sized cubes, leaving on the skins.

9. Add the Potato to the pan and cover in Chicken stock.

10. Give the Soup a good stir, then simmer, gently, for around 15 minutes, until the Potato has softened.

11. Then we want to use a stick blender to blend the Soup until smooth.

12. Leave the Soup on a low heat while you roughly dice up the Kael and Parsley, and finely dice the Chives.

13. Add the Kael and Parsley to the Soup, stir it through, and simmer to wilt it down for around 5 minutes.

14. Adjust the seasoning, and finish the Soup with the juice of half of a Lemon.

15. Add some of the Soup to a bowl, lay over some of the Chorizo pieces, and scatter over some of the Chives, and serve.

Enjoy