Serves 6
3 tbsp oil
2 onions, finely chopped
4 garlic cloves
2-3 cooking chorizo sausages, sliced
4 large potatoes
1.5l/2.75 pints chicken stock
200g/8 oz curly kale
Heat 2 tbsp oil in a large saucepan. Add onions, garlic & sausage, then cook gently for 5 mins till onions are soft. Chuck in the spuds & cook them for about 5 mins. Pour in the stock, bring to the boil & simmer for about 10 mins till the spuds are done.
Get a masher in there & give the spuds a squash to break them up (if they haven't already). Bring back to boil, add kale & cook for about 5 mins till tender. I like to check the soup before adding any more salt as the sausage can be quite salty. Serve with the last of the olive oil dribbled on top, with extra black pepper if you like it.
Hmm - could do with yet another emoticon of salivating face.
