Serves 1
Directions
- 1Slice the chorizo into small discs.
- 2Fry the chorizo in a hot pan until crisp, allowing the oil to render. Set the chorizo aside.
- 3Dice the onion.
- 4Slice the garlic.
- 5Add the chopped onions, potatoes, and garlic to the pan with the chorizo oil and sauté until softened.
- 6Add chicken stock to the pan and allow the soup to simmer to soften the potatoes.
- 7Cover the pot and let it simmer.
- 8Blend the soup with an immersion blender to create a rich, thick broth.
- 9Add ground pepper to taste.
- 10Add some of the fried chorizo back into the soup.
- 11Roughly chop the kale.
- 12Add the chopped kale to the soup and stir.
- 13Serve hot, garnished with extra chorizo and a drizzle of oil.
Ingredients
- 3 pcs chorizo sausage
- 2 whole potatoes
- 1 whole onion
- 8 cloves garlic
- as needed chicken stock
- 1 bunch kale
- pepper
Equipment
panknifecutting boardladleimmersion blenderbowlwooden spoon
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