THE EMERALD POTATO-MIST
(Our Play on Caldo Verde / Green Soup)
Ingredients: 400g Cabbage or Kale (shredded paper-thin), 600g Potatoes (cubed), 100g Chouriço (sliced), 1 Large onion (pureed), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Salt, 1.5L Chicken or Veg stock...
Ingredients
- 400g Cabbage or Kale (shredded paper-thin)
- 600g Potatoes (cubed)
- 100g Chouriço (sliced)
- 1 Large onion (pureed)
- 2 cloves Garlic
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1.5L Chicken or Veg stock
Cooking Method
- The Scorch Fry chouriço until the red fat renders; remove meat.
- The Architect Fry onion puree and garlic in the fat until sweet.
- The Bloom Add paprika and salt with a 30ml splash of stock; the steam will release the smoky oils.
- The Swell Add potatoes and stock; simmer for 15 minutes then blitz into a thick white mist.
- The Marriage Toss in the cabbage; simmer for 2 minutes only to preserve the emerald color.
- The Final Flourish Return chouriço and finish with a heavy drizzle of raw extra virgin olive oil.