Ingredients
- 3 Tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 2-3 cooking chorizo, sliced
- 4 large potatoes
- 1 ½ litres chicken stock
- 200g cavolo nero, stalks removed and finely shredded
CHORIZO BROTH WITH CAVOLO NERO
Method
- Heat 2 Tbsp of the oil in a large saucepan
- Add the onions, garlic and chorizo, then cook for 5 minutes until soft
- Throw in the potatoes and cook for a few mins more
- Pour in the stock, season lightly and bring back to the boil
- Cook everything for 10 minutes until the potatoes are on the brink of collapse
- Use a masher to squash the potatoes into the soup, then bring back to the boil
- Add the cavolo nero and cook for 5 minutes until tender
- Ladle the soup into bowls, then serve drizzled with the remaining olive oil
Comments
This recipe has been supported by Waitaki Bacon and Ham
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