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Caldo Verde August 24, 2011

Filed under: Soups and Stews — delishuss @ 9:21 pm
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Hi, I was in a shop in Donnabate picking up some ice cream after a walk on the beach and the local school was raising money for charity by selling second hand books. Ipicked up ‘Healthy Main Meal Soups’. The recipes in it are great, so it was hard to decide which one to sample first. So I just stopped at a page and came across this recipe. This is a real wholesome winter warmer.

Ingredients

2 1/2 tbsp olive oil

1 onion, finely diced

1 garlic clove, finely chopped

450g/ 1lb floury potatoes, cut into large chunks

1.4 litres/ 2 1/2 pints Chicken Stock or Vegetable Stock

100g/ 3 1/2 oz garlic sausage (optional), sliced

350g/ 12 oz dark green cabbage, such as cavalo nero, Savoy or kale, tough stalks removed, leaves very finely sliced

1 tsp salt

1/2 tsp coarsely ground black pepper

Salsa Verde or olive oil

Method

1. Heat 2 tablespoon of the oil in a large saucepan and gently fry the onion for 5 minutes until translucent.

2. Add the garlic and fry for another minute.

3. Add the potatoes and stock. Bring to the boil then simmer gently for about 20 minutes, until the potatoes are just beginning to break up.

4. Meanwhile, fry the sausage in the remaining oil for a few minutes until crisp. Drain on paper toewls.

5. Roughly mash the potatoes into the liquid. Mix in the the cabbage, salt, pepper and sausage.

6. Simmer for 5-7 minutes until the cabbage is tender.

7. Check the seasoning before serving.

8. Pour into bowls and swirl in some salsa verde or a good slick of fruity olive oil.

Salsa Verde

 I haven’t tried this out but it was mentioned in the recipe so I thought I’d share it with you. If you try it, let me know how it works out.

If you are making it in advance, leave out the vinegar or lemon juice and add it just before serving. The sauce will keep in a screw-top jar in the fridge for up to a week. Allow to come to room temperature and mix well before using.

3 tbsp fresh flat-leafed parsley

2 tbsp chopped mixed herbs such as thyme, basil, rocket, chevril, tarragon, savory, lovage

3 tbsp capers, rinsed and chopped

1 garlic clove, finely chopped

1 1/2 tsp Dijon mustard

Salt and freshly ground pepper

1-3 tsp red wine vinegar or tbsp lemon juice

150ml/ 1/4 pint extra-vinegar olive oil

 

Put all the ingredients except the oil in a food processor or blender. Add 4 tablespoon of oil and whizz to a paste. With the motor still running, gradually trickle in the rest of the oil until the sauce forms a uniform consistency. Makes 200ml/ 7 fl oz.

 

 

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