1 onion, minced fine
1 garlic clove, minced
4 Tbsp olive oil
6 potatoes, peeled and sliced thin
2 quarts cold water
6 oz. dry chorizo sliced paper thin
2 1/2 tsp salt
1 tsp Portuguese chili pepper
1 lb kale washed, trimmed, rolled up and sliced into extra fine shreds (in a pinch, slightly defrost frozen kale and finely shred it with a sharp knife)
1. Sauté the onion, garlic and olive oil, add the water and potatoes.
2. Once the potatoes are cooked blend them (the broth looks like watered down mashed potatoes). Add the chorizo and kale.
3. Let simmer for 35 minutes or until ready to serve.
This recipe is from my dear friend, Rita. You can also cut the potatoes in chunks and have more of a clear broth to the soup. Either way it's a wonderful start to a meal, or served with Portugues rolls it's a meal in itself!