Caldo Verde with Chouriço and Cornbread Crumble
by Tavolino
A modern reinterpretation of the Portuguese classic, combining the smoothness of a vegetable cream soup with the crunchy texture of a cornbread and chouriço crumble.
Ingredients
- Onion 2 units
- Potato 2 units
- Zucchini 2 units
- Salt 1 tsp
- Water to taste
- Collard greens (caldo-verde style) 1 pack
- Chouriço 100 g
- Cornbread 400 g
- Olive oil 3 tbsp
- Garlic 2 cloves
Preparation
- 1
Peel and cut 2 onions, 2 potatoes, and 2 zucchinis into small cubes.
- 2
In a pot of boiling water, cook the onion, potato, and zucchini with 1 tsp of salt for 20 minutes.
- 3
While it cooks, cut 100 g of chouriço into very small cubes for the crumble.
- 4
Coarsely chop 400 g of cornbread.
- 5
In a frying pan, sauté the chouriço with 2 minced garlic cloves and 3 tbsp of olive oil until the chouriço releases its fat.
- 6
Add the cornbread to the pan and mix well with the chouriço until you get a crunchy crumble.
- 7
Blend the cooked vegetable soup with an immersion blender until you have a velvety cream.
- 8
Add 1 pack of thinly sliced collard greens to the cream.
- 9
Let the greens cook in the cream for 5 minutes to keep the color vibrant.
- 10
Adjust the salt of the caldo verde, if necessary.
- 11
Serve the caldo verde in individual bowls.
- 12
Finish by generously sprinkling the cornbread and chouriço crumble on top.