Caldo verde (potato and kale soup)
This dish translates to kale and potato. The added prosciutto added a fabulous crunch that completes the meal so well.
1 medium, finely chopped
2 clove(s), finely chopped
680 g, cut into 2cm pieces
4 cup(s), (1L), salt-reduced
1½ cup(s), finely shredded
Prosciutto fat trimmed
90 g, fat trimmed
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
- Using the back of a large spoon, carefully mash potatoes to form a coarse consistency. Place saucepan over a medium heat. Add kale and cook for 5 minutes or just until just wilted.
- Preheat grill on high. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes or until golden and crisp. When cool enough to handle, break into shards. Serve soup topped with prosciutto.
SERVING SUGGESTION: Sourdough bread.TIP: Suitable to cook in a slow cooker up to end of Step 2.