Caldo Verde

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For The Soup

1 Chorizo, Remove Sausage Casing

2 Tbsps Olive Oil

1 cup White Onion, fineley diced

2 cloves Garlic, minced

8 cups Chicken Stock

2 cups Swiss Chard, chiffonade

1/2 cup Garbanzo Beans, rinsed

 Salt, to taste

 Black Pepper, to taste

For Garnish

1 Baguette

1 tbsp Italian Parsley, chopped

1 tbsp Extra Virgin Olive Oil

1.Sauté sausage in olive oil

2.Add onions and garlic and sauté

3.Add potatoes and chicken stock. Cook until potatoes are tender

4.Add Swiss chard andgarbonze beans Cook another 3-4 minutes

5.Add chorizo and cook another 3-4 minutes

6. Season, garnish, and serve


Garnish:
1.Slice baguette into 1/2" thick pieces

2.Cut garlic bulb in half and squeeze out the cloves

3.Spread the cloves onto the baguette

4.Float the baguette on top of the soup and garnish with the parsley

5.Drizzle the olive oil over the baguette and soup