Caldo Verde

Ingredients

• 4.333333333333333 tbsp Olive Oil
• 1 pcs Onion
• 3 pcs Garlic
• 0.5 tsp Sweet Paprika
• 2 pcs Yukon Gold Potatoes
• 750 ml Chicken Stock
• 0.5 tsp Black Pepper
• 120 g Chorizo
• 200 g Green Cabbage
• 2 pcs Bay Leaves
• 1 pcs Lemon
• 1.75 tsp Kosher Salt

Method

1. Dice {onion} and {yukon_gold_potatoes}, slice {garlic} and cut {green_cabbage} into very fine ribbons so it softens quickly in the soup.
2. Heat {olive_oil} in a medium pot over medium-low heat. Add {onion} with a pinch of {kosher_salt} and sweat until softened and translucent. Stir in {garlic} and {bay_leaves}, then bloom {sweet_paprika} briefly until fragrant but not darkened.
3. Add {yukon_gold_potatoes} to the pot, season again with {kosher_salt} and {black_pepper}, then pour in {chicken_stock}. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer until the potatoes are very tender and starting to collapse.
4. While the soup simmers, cook {chorizo} in a small skillet over medium heat in a single layer until the fat renders and the edges are lightly crisp. Do not crowd the pan so the slices fry instead of steam.
5. Remove {bay_leaves}, then blend the soup until smooth and velvety. Return it to low heat and taste, adjusting with {kosher_salt} if needed for a full, savory base.
6. Add {green_cabbage} to the pot over medium heat and simmer just until tender but still bright. Fold in most of the {chorizo} and its rendered oil, then brighten with a squeeze of {lemon} and a final thread of {olive_oil}.
7. Ladle the soup into warm bowls and top with the remaining {chorizo}. Finish with a little more {olive_oil} and a pinch of {black_pepper} for aroma.