Method

1. Put the potatoes in a large saucepan with the garlic, onion, salt and pepper and enough water to cover generously. Simmer until tender.

2. Pass through the fine blade of a mouli-legume, or mash into a smooth puree. Add a little more water if necessary to thin to a soupy consistency. Return to the pan and adjust the seasoning, adding plenty of pepper.

3. While the potatoes are cooking, cut any tough stalks from the kale, then roll up the leaves and shred very thinly, into threads rather than ribbons.

4. Bring the soup back to the boil. Stir in the kale and chorizo and simmer for 5 minutes. Ladle into soup bowls, pour a drizzle of olive oil over each one and serve.

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Ingredients

450g potatoes, peeled and sliced
2 garlic cloves, sliced
half an onion, finely chopped
225g curly kale
110g chorizo sausage, sliced
salt and fresh ground black pepper
extra virgin olive oil, to serve

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