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Ingredients

25g butter
1 leek, thinly sliced
2 tsp olive oil
500g sebago potatoes, peeled, coarsely chopped
1L Massel chicken style liquid stock
1 brown onion, finely chopped
2 cloves garlic, chopped
1 (500g) small bunch kale, chopped, thick stems removed
2 (250g) chorizo, finely chopped

Method

Step 1 Heat butter and olive oil in a large saucepan over medium-high heat. Add chopped onion, garlic and leek. Cook, stirring, for 5 minutes or until softened.
Step 2 Add potatoes. Cook, stirring often, for 5 minutes. Add chicken stock. Simmer, partially covered, for 15 minutes or until potatoes are soft.
Step 3 When potato is tender, coarsely mash with a potato masher. Add kale leaves and simmer for 10 minutes or until kale is tender.
Step 4 Meanwhile, cook chorizo in a non-stick frying pan until crisp. Stir half the chorizo into the soup. Sprinkle remaining chorizo over soup.

Caldo verde and chorizo

How to make Caldo verde and chorizo

Ingredients

Method