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Damatta Transmontano Chorizo in green vegetable soup


  • 1 Damatta Transmontano Chorizo
  • 300 g Portuguese cabbage (for caldo verde)
  • 3 onions
  • 500 g potatoes
  • 2 cloves of garlic
  • 1) Cut the chorizo into cubes (or slices) and sauté in a high pan over a low heat until crispy.

  • 2) Remove the chorizo and in the same fat, sweat the onion and garlic. When translucent add the potato and cover with water and cook until the potato is cooked. Grind everything with a hand blender.

  • 3) Add the cabbage and cook a little more.

  • 4) Serve with the chorizo and the olive oil that came out of it, on the side.

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