Caldo Verde (Cabbage Soup)

Many soups of Italy, like this one, are served at the table with a jug of olive oil. The cabbage must be very finely sliced because it is barely cooked.

1 pound potatoes
1 pound green cabbage, finely sliced
Water
2 tablespoons olive oil
Salt, to taste

Peel and cook potatoes in just enough salted water to cover them. Blend potatoes with their cooking water. Thin with more water if necessary. You should have a medium consistency. Add cabbage and olive oil. Cook uncovered for 5 minutes, until the cabbage is lightly cooked. It should be a little crisp.

Serve with a jug of olive oil.