Caldo Verde #BookGroup

This was one of the dishes I served for a recent book group meeting when we read Theo of Golden by Allen Levi. I will write more about my thoughts on the book later, but one of the gals asked for this recipe. So, here we go...

There is a gal in my book group that is a vegetarian, so I kept the chorizo separate.

Ingredients

• 1 large onion, peeled and diced (approximately 1 to 2 cups)

• 5 to 6 cloves garlic, peeled and pressed

• olive oil

• 6 medium potatoes, cubed (I prefer Yukon Gold)

• 8 cups homemade chicken stock, veggie stock, or water, or a mixture as needed

• 1 large cabbage head, cored and sliced into thin wedges

• 1 bunch of lacinto kale, leaves separated

• 1/2 bunch of herbs (I used cilantro and parsley, but use what you have)

• salt

• pepper

• smoked paprika

• Spanish chorizo, sliced into coins (optional)

• Also needed: blender or food processor

Procedure

If you are keeping this vegetarian, brown the chorizo slices in olive oil in a separate pan. But, if you aren't, heat olive oil in your souppot and brown the slices there. Then remove them to a plate for serving.

Heat a glug of olive oil in a large souppot. Add the onions and cook until softened and beginning to turn translucent, then add in the potatoes and turn to coat completely with oil. Add in the garlic and pour in the liquid - chicken stock, veggie stock, or water; bring to a boil, cook until the potatoes are easily mashed with a fork. Add in the cabbage, kale, and herbs. Cover and let simmer until the kale is a bright emerald green and the cabbage slightly softened, approximately 3 to 5 minutes. Do not cook too long or the cabbage will get sulphury!

Once the heat cools slightly, process the soup in batches in a blender or food processor until desired consistency.

To serve, warm and ladle into serving bowls. Garnish with freshly ground black pepper and serve hot. Let diners float browned chorizo slices in the soup.