If one was to name a national dish of Portugal, this simple soup (literally, green soup) would probably be it. Traditionally made with couve gallego, a dark green, flat variety of cabbage not grown here, it can be substituted with cavolo nero, silverbeet and even gai lan (Chinese broccoli).
- Heat olive oil in a large saucepan over low heat, add onions and cook, stirring occasionally, for 10 minutes. Add potatoes and garlic, and cook until fragrant. Add stock and bay leaves, bring to a simmer and cook for 15 minutes or until potatoes are tender. Set aside 2 cups of potatoes.
- Using a stick blender, puree the remaining soup in the pan, then return the reserved potatoes to the soup and bring to a simmer. If the soup is too thick, thin with a little water.
- Meanwhile, cut out the centre stems from the cavolo nero or silverbeet, then stack 3–4 leaves at a time and roll the leaves up lengthwise like a cigar. Thinly slice into shreds widthwise, add to the soup and cook for 5–8 minutes or until tender, then season with sea salt.
- Meanwhile, heat a non-stick frying pan over medium heat and fry chourico for 1 minute each side or until golden.
- Ladle the soup among bowls and top with chourico. Serve with piri piri and corn bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set