Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil, in all |
| 1 cup | Chopped onion |
| 2 teaspoons | Chopped garlic |
| 2 cups | Idaho potatoes, peeled and |
| \N \N | Thinly sliced |
| 2 quarts | Water |
| 6 ounces | Chorizo sausage, thinly |
| \N \N | Sliced |
| \N \N | Salt and black pepper |
| 1 pounds | Kale, washed, trimmed of the |
| \N \N | Thick stems and thinly |
| \N \N | Sliced |
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot.
Add sausage to the soup, and then add the kale. Simmer for 5 minutes.
Add the remaining olive oil and season. Ladle into bowls and serve.
Yield: 6- 8 servings
ESSENCE OF EMERIL SHOW #EE2223