A watercolour of a cloudy potato soup with orange chorizo oil, chorizo coins and green beans
Generated with OpenAI gpt-image-1
Adapted from Caldo verde

Chorizo and potato soup

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
4
Burners
1
Pans
1
Water
0.8 L
Active
10 min
Total
25 min

Ingredients

  1. Chorizo sliced into coins and fried in a dry pan until the fat runs and the edges curl. Take it out and leave the fat. That orange fat is the soup.
  2. Oil in with it, dried onion and garlic two minutes.
  3. Drained potatoes, 700 ml water, stock cube. Simmer ten minutes.
  4. Crush the potatoes against the side of the pan until the soup is thick and cloudy. Not smooth: it should still have lumps.
  5. Drained green beans, chopped into short lengths, in for three minutes.
  6. Chorizo back in at the end so it keeps some texture.

Pepper heavily. The soup is three bland things and a sausage, and pepper is doing more work here than it looks.

Serves 4.

What this was adapted from

Caldo verde: the Portuguese soup of potato, kale and cured sausage, thickened by crushing the potato

  • kale, shredded very finely → tinned green beans

    Kale is the defining ingredient and there is no shelf-stable version of it. Green beans give something green with some bite; they do not give the mineral bitterness kale brings, and the soup is milder for it.

  • fresh potatoes boiled and crushed → tinned new potatoes crushed in the pan

    The potato is there to thicken rather than to be eaten in pieces, so pre-cooked works perfectly and saves twenty minutes of boiling.