Caldo Verde (Portuguese Green Soup)

2 large onions, finely chopped.

4 large cloves garlic, crushed (use a garlic press).

60ml olive oil

2 chorizo sausages

8 large potatoes (diced)

2.0 liters of a good vegetable or chicken stock

2 bay leaves

Large bunch of greens or a cabbage

Salt and freshly ground black pepper

Paprika (optional)

Method

First, have a glass of Port, but remember, it should be the white Port as this is an aperitif and the others are for the end of the meal. Now you should be in the mood.

Sweat the onions and garlic in the olive oil until translucent. A wok is ideal for this.

Chop the sausages into small chunks and add to the onion/garlic mix. Sweat for a little longer and then add the diced potatoes. They will absorb the flavor of the mixture.

Transfer the whole mixture to a large saucepan; add the stock, seasoning and bay leaves leave to cook until the potatoes are very soft.

Meanwhile, finely julienne the cabbage or greens: for the uninitiated this means chop them finely.

The way to do this is to first cut the cabbage in half and take out the entire centre stalk. Then hold each half firmly on a board and chop with a good large knife making very narrow cuts. If you are using greens, once again take out the centre stalk and roll the leaves into a tube, cutting finely again.

Alternatively, if you can find one, buy a cabbage-shredding machine.

When the potatoes are ready, mash them into the broth to make a strong base; you can, if you have the time, use a food processor, but lift out the chorizo otherwise it disintegrates into the base. Put it back afterwards.

Blanch the shredded greens/cabbage in boiling water for one minute to remove any bitterness and then add to the soup base. If you want it heavy, stick loads in, less for a lighter one.

Simmer for a few minutes and the soup should turn a beautiful jade colour. Check the thickness of the soup and add more liquid as/if desired

Serve with a sprinkle of paprika and some good hefty bread if you are having it as a lunch, otherwise just serve as a starter.

Sit back and wait for the praise.

Where to buy

Port - any decent supermarket (not certain if they have the white, but what the hell, drink it anyway)

Onions and Garlic – in your local market

Olive oil – any supermarket

Vegetable/Chicken stock – I buy those big green tubs that you see in Foodland, but it is available elsewhere.

Salt and freshly ground black pepper should be on any cooks’ shelves.

Chorizo sausage – Foodland again, but buy two as they are small.

Potatoes – check your local market – that is where I buy mine, and I buy them with the dirt on, not those shiny, waxy looking ones.

Bay leaves – not in your cupboard and you think you are a cook?

Cabbage – to be the real McCoy use a Savoy cabbage from Tops in Central but shut your eyes at the price. Otherwise buy locally, the greenest one you can find.

Paprika – You must have this!!!!! Otherwise you are off to Foodland or Friendship.

The ingredient sources are not written in stone, we all have our favourite places to shop.