← Nouns Cooking · Soup Pot

Ingredients

• 3 tbsp Olive oil, plus extra to drizzle
• 200 g chouriço or smoked chorizo, thinly sliced
• 1 Onion, chopped
• 3 cloves Garlic, chopped
• 900 g floury potatoes, peeled and chopped
• 1.75 l chicken stock or water
• 250 g kale, collard greens or savoy cabbage, stalks removed, very finely shredded
• Salt
• Black pepper

Method

1. Heat 1 tbsp of the oil in a large pot over medium heat and fry the chouriço for 4–5 min, until it releases its red oil and crisps a little. Lift it out and set it aside.
2. Add the rest of the oil and the onion to the pot and cook for 5 min, until soft. Add the garlic for 1 minute.
3. Add the potatoes and stock with a good pinch of salt. Bring to a boil and simmer for 15–20 min, until the potatoes are falling apart.
4. Blend or mash the soup until smooth and creamy.
5. Bring it back to a simmer, add the shredded greens and cook for 5 min, until just tender and still bright green.
6. Return most of the chouriço, season with pepper, and serve with a few slices and a thread of olive oil on each bowl.

Tips

• The greens should be cut almost as thin as threads: roll a stack of leaves tightly like a cigar and slice across very finely.
• Check the sausage label if you need it gluten-free; a few brands add wheat. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Rouxbe Mother Earth News