Caldo Verde

Peel the potatoes, onion, and garlic; cut the potatoes into large chunks, halve the onion, and leave the garlic cloves whole. Wash the greens, cut out the thick central ribs, and shred them into very thin ribbons.

In a large pot, bring 1.5 L of salted water to a boil. Add the potatoes, onion, garlic, 30 ml of olive oil, and the chorizo; cook over medium heat for 20–25 minutes, until the potatoes are tender.

Remove the chorizo and set it aside. Purée the potatoes, onion, and garlic right in the pot with an immersion blender until smooth. Return the soup to the heat and bring it back to a boil.

Add the thinly shredded greens to the boiling soup and cook uncovered for 8–10 minutes, so they stay bright and keep a slight bite.

Cut the chorizo into thin rounds. If the sausage has released a lot of fat, blot the rounds with paper towel; no need to fry them further.

Taste the soup and add salt if needed. Stir in the remaining 120 ml of olive oil, mix well, and warm through for 1 more minute without letting it boil hard.

Ladle the caldo verde into hot bowls, top with the chorizo rounds, and serve immediately.