Winter vegetable soup with chorizo: Submitted by: David Frost | Date Added: 14 Aug 2011
Listed in: Soups

3 medium floury potatoes (500 g) (Idaho or PEI PE)
2 cloves garlic
2 cups (350 g) kale
1 tsp. teaspoon dill seeds
20 thin slices (85 g) chorizo
Salt and black pepper
4 tbsp. at the table of virgin olive oil
To serve: fresh bread or toast

Peel the potatoes, cut into thin slices, place in a large saucepan with 4 cups (1 L) cold water and bring to a boil. Peel the garlic cloves, cut into quarters and add to pot.

Once the water boils, reduce heat, cover half the pan and cook for 7 to 10 minutes on low heat.

During cooking, remove the ribs hard cabbage, wash the leaves and cut into strips 1 / 2 inches wide.

When the potatoes are almost cooked, remove from heat and mash them well in their cooking water.

Add cabbage and dill potatoes, bring to a boil, then reduce heat and cook another 4 to 7 minutes.

During cooking, cut the chorizo ​​into thin slices.

Remove from heat, mash again potatoes, breaking the strips of cabbage without making them unrecognizable.

Generously season the soup with salt and pepper. Spoon into bowls.

Garnish with slices of chorizo​​, pour olive oil and sprinkle with zigzag black pepper coarsely ground. Serve with fresh bread or toast.

Makes 4 servings

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