Portugal + Leek Caldo Verde

Ingredients:

Caldo Verde:

• 2 tablespoons (30 ml) olive oil
• 2 Leeks, white and light greens diced, dark green sliced thinly
• 3 cloves garlic
• 4 cups (950 ml) red skinned potato, diced
• 8 cups (1.9 L) vegetable broth
• Salt and Pepper
• 8 sundried tomatoes, rehydrated

Paprika Oil:

• 1 cup (240 ml) vegetable oil
• ¼ cup (60 ml) smoked paprika

Method:

For the Caldo Verde:

In a medium pot, heat olive oil over medium heat.

Add leeks and garlic and sauté until tender, 3-4 minutes.

Add the potatoes and vegetable broth and bring to a boil.

Reduce to a simmer and cook until the potatoes are tender, around 10 minutes. Season with salt and pepper.

For the Paprika Oil:

In a small pot add oil and smoked paprika. Whisk together and heat over low heat for 5 minutes.

Strain through a coffee filter and allow to come to room temperature. Transfer to a squeeze bottle.

To assemble:

Ladle soup into serving bowls.

Top with 2 sundried tomatoes and a few drops of paprika oil.