Wednesday, 1 August 2012
This Portuguese soup is great for a not-particularly-warm summer evening, and provided you watch your timings, you'll have a fresh veggie-packed, vibrant supper, best eaten with lots of crusty bread. There are as many recipes for Caldo Verde as there are Portuguese. However, most seem to require the presence of onion, potatoes and fresh leafy greens such as kale or chard (my green of choice today). You can then add layers of texture and flavour depending on what you have available - I added fresh sweetcorn kernels, some tinned chickpeas, a couple of finely diced tomatoes and half a 'horse-shoe' of good chorizo, sliced. Simmered in chicken broth, with garlic and a little smoked hot paprika to boost the sausage flavours, it was a fabulous, filling, savoury, brothy soup, packed full of veg. Just make sure you add the greens and tomato if used) a few minutes before serving to preserve their colour and texture. As this only uses half a chorizo, this qualifies for 'Under a fiver' easily. You could make it veggie/vegan too, by using veg stock and omitting the sausage.