- 1/4 cup olive oil
- 1 large Portuguese yellow onion, diced
- 2 cloves garlic, thinly sliced
- 10 ounces chouriço (chorizo), diced
- 6 medium potatoes, peeled and diced
- 8 cups cold water
- 1 pound kale or collard greens, cut into very fine julienne
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are transparent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a simmer and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
- When the soup is cool enough to handle, purée it in the food processor and return to the pot, and add the greens, bring everything back to a boil and simmer for 2 minutes.
- Season with salt and pepper, ladle into bowls and decorate on top with the remaining cubes of chouriço.
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