Ingredients :
- 2 onion, chopped
- 4 garlic cloves, crushed
- 60 ml olive oil
- 2 pints chicken stock
- 1 salt and freshly ground black pepper, to taste
- 1 large bunch of greens or cabbage
- 1 large chorizo sausage
- 6 large potatoes
- 2 bay leaves
Method :
- Gently fry the onions and garlic in the olive oil until softened and translucent.
- Chop the chorizo into small chunks and add to the with the onion.
- Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
- Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until potatoes are soft.
- Meanwhile, very finely chop the cabbage.
- When the potatoes are ready, mash them i to the broth to make a thick base. Blanch the greens in boiling water for o e minute to take off any bitterness, drain, then ads to the simmering broth.
- Add as much cabbage as the broth will support- if you want heavy soup add loads of greens, if lighter, add less
- Simmer for a fewminutes. The soup will go the colour of jade.
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