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Caldo Verde (vegetable soup with chorizo) Print Email


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

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.

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.

Ladle into bowls, top with sliced chorizo and a drizzle of olive oil, and serve. - serves 6 -?Adapted from River Cottage
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