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| Very tasty thick cut salami |
Caldo Verde is a soup of cabbage, potato and salami. In the book however, before explaining this, Allegra calls it soup of greens, spuds and a bit of pig. Which absolutely did not sell this dish to us. It was going to be one of the last ones we tackled until Soph happened to be looking through the book and actually read the ingredients.
It's an incredibly simple dish to make, consisting of making a basic broth and simply adding thick-cut salami and savoy cabbage.
One step we weren't sure about was when Allegra says to crush the potatoes with the back of a spoon (after they've been cooking for about 10 minutes). We weren't really sure why this was necessary, other than the side effect of it adding a little thickness to the soup. We are also partial to broths so I only actually crushed half of the potatoes, assuming that it wouldn't make much difference to the outcome.
It was very quick once the chopping was done, and we used the processor to finely slice the cabbage so it was even quicker in the prep than the book said. Since you use stock to make the soup, it was all done in about 30 minutes and we tucked in.
We decided to make it on a rather wet and windy day, perfect soup weather, and it went down a treat. It was a great soup because it was so simple to make but the flavours worked very well together. I can't say I'd ever had a soup with salami in but I would definitely do it again. Such a simple addition really adds to the flavour and texture of the soup.
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