Caldo verde

Step 1: Heat half of 2 tbsp extra virgin olive oil in a large pot over a medium heat. Add 1 onion and 3 cloves garlic and cook gently, stirring now and then, until soft and translucent but not browned.

Step 2: Add 1 ½ lb potatoes, 6 ¼ cups water and 1 ½ tsp salt. Bring to the boil, then lower to a steady simmer, partly covered, until a potato chunk crushes easily against the side of the pot.

Step 3: While the potatoes cook, prepare 9 oz couve galega, cavolo nero or curly kale: stack a few leaves, roll them tightly into a cigar and slice across as finely as you can (1–2 mm). Rinse the shreds in a colander. Cutting thick ribbons is the most common mistake: they stay tough and the soup loses its silky texture.

Step 4: Take the pot off the heat and blend the potatoes and broth until completely smooth, with a stick blender or in batches. It should be the thickness of single cream; add a splash of hot water if it is heavier.

Step 5: Return to a medium heat and bring back to a simmer. Add the shredded greens and cook, uncovered, until bright green and just tender but still with a slight bite. Don't cover the pot or overcook them, or they turn khaki.

Step 6: Stir in the rest of 2 tbsp extra virgin olive oil and taste for salt. For a smoky finish in place of chouriço, warm a spoonful of extra oil with ½ tsp smoked paprika for 20 seconds over a low heat and drizzle a little on each bowl.

Step 7: Ladle into bowls and serve hot with 4 slices broa (maize bread) or crusty bread.