Caldo verde

• 2 onion, chopped
• 4 garlic cloves, crushed
• 60 ml olive oil
• 2 pints chicken stock
• 1 salt and freshly ground black pepper, to taste
• 1 large bunch of greens or cabbage
• 1 large chorizo sausage
• 6 large potatoes
• 2 bay leaves

1. Gently fry the onions and garlic in the olive oil until softened and translucent.
2. Chop the chorizo into small chunks and add to the with the onion.
3. Fry the onions and sausage for a few more minutes and then add the diced potatoes.
4. They will absorb all the flavour from the sausage.
5. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until potatoes are soft.
6. Meanwhile, very finely chop the cabbage.
7. When the potatoes are ready, mash them i to the broth to make a thick base.
8. Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads to the simmering broth.
9. Add as much cabbage as the broth will support- if you want heavy soup add loads of greens, if lighter, add less
10. Simmer for a fewminutes.
11. The soup will go the colour of jade.

onion, garlic, olive oil, chicken, salt, cabbage, chorizo sausage, potatoes, bay leaves

Taken from cookpad.com/us/recipes/355693-caldo-verde (may not work)