CHORIZO BROTH WITH CAVOLO NERO
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
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
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.
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
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