Serves 1
Directions
- 1Chop your chorizo into small discs.
- 2Fry the chorizo in a hot pan, allowing the oil to render and the pieces to become crisp.
- 3Remove the crispy chorizo pieces from the pan and set aside.
- 4Chop the onion.
- 5Slice the garlic.
- 6Add the chopped onions and sliced garlic to the pot with the chorizo oil.
- 7Chop the potatoes.
- 8Add the chopped potatoes to the pan and sauté until softened.
- 9Pour in chicken stock.
- 10Allow the soup to simmer to soften the potatoes.
- 11Blend the soup using an immersion blender to create a rich broth with a thick consistency.
- 12Season with pepper.
- 13Add the reserved chorizo back into the soup.
- 14Roughly chop the kale.
- 15Add the chopped kale to the soup and stir.
- 16Serve hot.
Ingredients
- 3 pcs chorizo sausage
- 2 whole potatoes
- 1 whole onion
- 8 cloves of garlic
- as needed chicken stock
- 1 bunch of kale
- Pepper
Equipment
panladleknifecutting boardstrainerwooden spoonlidimmersion blenderpepper grinderbowl
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