- 2 Tbs. extra virgin olive oil
- 2 garlic cloves, minced
- 1 large onion, chopped
- 6 oz. chorizo sliced ¼ in thick
- 2 qts water
- 1 Lb yellow potatoes in 1 inch chunks
- salt & pepper
- 1 Lb. kale leaves shredded
Heat the olive oil in a large caserole. Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes). Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil. Simmer over low heat until potatoes are tender (15 minutes). Process the soup to coarse puree and bring to a boil. Add the kale and simmer until leaves are wilted (3 minutes). Stir in the remaining chorizo and simmer for 5 minutes. Season with salt and pepper and a drizzle of olive oil.
From Food & Wine, March 2002.