Dinner Tonight: Caldo Verde Recipe

• 1 tablespoon olive oil, plus more for drizzling
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 stick celery, chopped
• 2 cloves of garlic, peeled and finely chopped
• Salt and freshly ground pepper
• 2 large floury potatoes, peeled and cut into cubes
• Half a medium green cabbage (about 1 pound), cored and sliced very thinly
• 4 to 6 thick pieces of dried chorizo sausage

1. In a large pot or saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery, along with a pinch of salt. Cover and cook, stirring occasionally, until the vegetables are soft. Add the potatoes along with 5 cups of water. Bring to a boil, then simmer until the potatoes are tender.
2. Transfer the soup to blender to puree, or use a stick blender or a food mill. Add the cabbage to the soup and simmer until tender. Taste for seasoning.
3. Ladle into bowls, top with sliced chorizo and a drizzle of olive oil, and serve.

olive oil, onion, carrot, celery, garlic, salt, potatoes, green cabbage, chorizo sausage

Taken from www.seriouseats.com/recipes/2009/03/caldo-verde-recipe.html (may not work)