John Myers
Ingredients for 4 servings:
- 400 g potatoes, floury
- ¼ bunch soup greens
- ¾ liter water or unsalted chicken or vegetable stock
- 1 clove(s) garlic
- 4 tbsp olive oil
- 1 handful of Portuguese kale, alternatively kohlrabi leaves
- Salt
- pepper
- Sausage, chorizo slices
- Black pudding, hard sliced
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Portuguese vegetable soup with kale
Peel the potatoes and cut into cubes. Trim the soup vegetables and dice them finely. Press the garlic clove. Wash the vegetable leaves and cut them into strips. Heat the oil in a pan, add the soup vegetables and garlic clove, and sauté for about 5 minutes. Add the diced potatoes and sauté them. Deglaze with water or stock, add about 2/3 of the leaves, and season with salt and pepper. Bring to a boil and simmer for about 15 minutes. Remove the garlic cloves. Mash most of the potatoes in the pot with a potato masher; there should still be some larger pieces left. Add more water or stock if the soup is too thick. Add the remaining leaves and simmer for about 5 minutes. Before serving, heat the chorizo and black pudding slices in the soup until hot. Drizzle a little good olive oil over each bowl of soup, to taste; a little sherry or balsamic vinegar also works well.
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