CALDO VERDE

Steps:

• First, drink some port - it helps you get in the mood! Sweat the onions and garlic in the olive oil until translucent. Chop the sausage into small chunks and add to the onion. Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, chop the cabbage (think how big you want the leaves in a spoonful of soup ie not too big not too long) When the potatoes are ready ie tender take half of the potatoes and mash them into the broth to make a thick base. Add back the remaining potatoes in small chunks. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some heavy country bread, and wallow in praise!