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
- 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.