Caldo Verde

Peel the potatoes and cut them into chunks, roughly chop the onion and peel the garlic. Put them in a large pan with the bay leaf, 2 tbsp of the olive oil, the water and a good teaspoon of salt. Bring to the boil and simmer for 20 to 25 minutes, until the potatoes fall apart when pushed against the side of the pan.

While that cooks, cut the tough central stalk out of each leaf of the collard greens, then stack the leaves a few at a time, roll them into a tight cigar and slice across into threads 1 to 2 mm wide. Shake them loose. This is the part of the soup people judge it on, so take the time.

Slice the chouriço 5 mm thick and fry the slices in a dry pan over medium heat for 2 to 3 minutes a side, until the fat runs orange and the edges curl. Lift them onto kitchen paper and keep the orange fat in the pan.

Remove the bay leaf and blend the soup until completely smooth. It should be thin enough to pour but still coat a spoon; loosen with hot water if it has become too thick.

Bring the blended soup back to a simmer, stir in the collard greens and cook for 4 to 5 minutes only, until they are tender but still bright. Longer and they turn a dull olive green and taste stewed.

Season with salt and pepper, stir in the chouriço fat from the pan and ladle into bowls. Lay the chouriço slices on top and pour a tablespoon of olive oil over each bowl at the table.