Serves 1
Directions
- 1Slice the chorizo sausage into small discs.
- 2Fry the chorizo in a hot pan, allowing the oil to render and the pieces to crisp.
- 3Remove the crispy chorizo from the pan and set aside.
- 4Chop the onion.
- 5Slice the garlic.
- 6Add the chopped onions and sliced garlic to the pot with the rendered chorizo oil.
- 7Saute the onions and garlic until softened.
- 8Chop the potatoes.
- 9Add the chopped potatoes to the pan and continue to saute.
- 10Pour in chicken stock.
- 11Cover the pot with a lid and allow the soup to simmer to soften the potatoes.
- 12Blend the soup using an immersion blender to create a rich, thick broth.
- 13Grind pepper into the soup.
- 14Add the reserved chorizo back into the soup.
- 15Roughly chop the kale.
- 16Add the chopped kale to the soup and stir.
- 17Ladle the soup into a bowl.
- 18Garnish with the chorizo and a drizzle of oil.
- 19Serve hot.
Ingredients
- 3 pcs chorizo sausage
- 2 whole potatoes
- 1 whole onion
- 8 cloves garlic
- as needed chicken stock
- 1 bunch kale
- pepper
Equipment
panknifecutting boardwooden spoonstrainerpotlidimmersion blenderpepper millbowlladle
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