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Green Soup From Madeira Island

500 g galega cabbage for green broth
2 Lt water
450 g potato (s)
1 c. Sal Grosso soup
2 dl olive oil

1. Heat the water and salt in a saucepan. As soon as it begins to boil, place the potatoes peeled and cut into pieces.
2. When they are cooked, they are crushed by placing them again in the cooking water, adding the chopped cabbage leaves to the green broth, after being thoroughly washed in two or three waters.
3. Add the olive oil and let it boil for two or three minutes with the casserole uncovered, so the cabbage is very green.
4. Serve in a bowl by adding a slice of chorizo to taste. Accompany with cornbread or rye bread.

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