Caldo Verde
Caldo Verde (Cabbage Soup)
Many soups of Italy, like this one, are served at the table with a jug of olive oil
The cabbage must be very finely sliced because it is barely cooked
1 pound potatoes
1 pound green cabbage, finely sliced
Water
2 tablespoons olive oil
Salt, to taste
Peel and cook potatoes in just enough salted water to cover them
Blend potatoes with their cooking water
Thin with more water if necessary
You should have a medium consistency
Add cabbage and olive oil
Cook uncovered for 5 minutes, until the cabbage is lightly cooked
It should be a little crisp
Serve with a jug of olive oil
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