Serves 1
Directions
- 1Chop the chorizo into small discs.
- 2Fry the chorizo in a hot pan and allow the oil from the chorizo to render.
- 3Wait until the chorizo pieces are crisp before removing them from the container.
- 4Chop the onions.
- 5Slice the garlic.
- 6Add the chopped onions and garlic into the pot with chorizo oil and saute until softened.
- 7Chop the potatoes.
- 8Add the chopped potatoes to the pan.
- 9Pour in chicken stock.
- 10Stir the ingredients in the pot.
- 11Cover the pot and allow the soup to simmer to soften the potatoes.
- 12Blend the soup with an immersion blender to create a rich broth with a thick consistency.
- 13Grind pepper into the soup.
- 14Add some of the crispy chorizo back into the soup.
- 15Roughly chop the kale.
- 16Add the chopped kale to the soup.
- 17Stir the kale into the soup.
- 18Ladle the soup into a bowl.
- 19Garnish with the remaining crispy chorizo and a drizzle of chili oil.
Ingredients
- 3 pcs chorizo sausage
- 2 whole whole potatoes
- 1 whole whole onion
- 8 cloves garlic
- as needed chicken stock
- 1 bunch kale
- Pepper
Equipment
pancutting boardknifestrainerladleimmersion blenderpepper grinderbowlwooden spoon
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