Recipes

Caldo verde

Caldo verde. Photograph: Nick Bradshaw

Paul Flynn's face
Paul Flynn
Sat Feb 27 2021 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 45 mins
Ingredients
  • 4tbs olive oil
  • 1 onion, peeled and diced
  • 2 cloves of garlic, peeled and sliced
  • 2 bay leaves, fresh if possible
  • 450g potatoes, peeled and sliced
  • 1 litre water
  • 200g curly kale (cavolo nero if possible), trimmed and washed.
  • 100g chorizo, thinly sliced
  • Salt and pepper

1 Put the oil in a large saucepan with the onion, garlic and bay leaves. Cook over a low heat for 15 minutes with no colour, then add the potatoes and the water.

2 Cook until the potatoes are tender, then blitz with a hand blender until smooth.

3 Shred the kale as thinly as you can, then add to the soup along with the chorizo. Bring back to a simmer for five minutes, season and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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