CALDO VERDE
This recipe uses kale, which is similar to the fibrous Portuguese
cabbage.
Serves 8
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6 large potatoes
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1 large onion, finely minced
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1 large garlic clove, finely minced
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4 tablespoons olive oil
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4 pts (2.3 l) cold water
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6 oz (175 g) chourico or other dried
garlicky sausage, thinly sliced
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1 lb (450 g) collards, kale or turnip
greens (assuming, that is, that the Portuguese Galician couve gallego
is unattainable)
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21/2 tsp salt
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1/4 tsp freshly ground black pepper
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Saute the onion and garlic in the oil in
a large heavy saucepan over a moderate heat for a couple of minutes,
until they begin to colour.
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Add the potatoes and saute, stirring
constantly for two to three minutes. Add the water and boil until the
potatoes are mushy.
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Meanwhile, fry the sausage over a low
heat until most of the fat has run out and drain.
-
When the potatoes are soft remove the pan
from the stove and, with a potato masher, mash the potatoes right into
the soup mixture. Add the sausage, salt and pepper, cover and return to
the heat for 5 minutes.
-
Wash the greens, trimmed of coarse stems,
slice them filament thin and add to the soup with a spoon of olive oil.
Check the seasoning and ladle into large soup dishes. With the
traditional accompaniment of yeast- raised corn bread (called broa)
this constitutes a main course.
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