RecipeMuncher

[ts]I don’t remember exactly how, why, where or when I first discovered caldo verde, but it has been one of my favorites soups since then. It is so simple to make and so satisfying. [ts]I start by cooking some chorizo in some olive oil. Look at how the rendered fat colors the oil! I set the cooked chorizo aside, then add diced onion. I let the onions cook until softened. The diced potatoes go in next, then water to cover. When the potatoes are tender, I process the soup (using a hand (...)