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.