John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 200 g sweet potatoes
- 200 g purple potatoes
- 1 onion(s)
- 1 garlic clove(s)
- 1 stalk(s) celery
- 250 ml milk
- 750 ml water
- 2 vegetable stock cubes
- 150 g kale
- 150 g sausage (Mexican chorizo RAW)
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Chop the celery stalk, onion, peeled potatoes, and garlic and place in a soup pot. Pour in 2 stock cubes, the water, and the milk. Simmer until the potatoes are all soft, then puree. Place the striped kale in a separate pot and boil with a little water for about half an hour; by then the potatoes should be done, too. Add the kale to the mashed potatoes and simmer with the lid on for another 15 minutes, adding a little more water if necessary. I usually just pour in the water the cabbage was cooked in, or cream if I have it on hand. In the meantime, fry the chorizo in a pan until hot. Ladle the soup into bowls and spoon a generous amount of chorizo over the top. Sprinkle with ground pepper.
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