Caldo Verde (Portuguese Kale and Potato Soup)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 700 g Yukon Gold potato
• 1.2 liters Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Chorizo sausage
• 150 g Kale

1. Heat 2 tbsp of the extra virgin olive oil in a large pot over medium heat. Finely chop the yellow onion, slice the garlic, and cook with a pinch of the fine sea salt for 6 to 8 minutes until soft but not coloured.
2. Peel the Yukon Gold potato and cut into small chunks. Add to the pot with the water, remaining fine sea salt and the black pepper, then bring to the boil. Reduce to a steady simmer and cook for 18 to 22 minutes, until the potatoes are very tender.
3. Blend the soup until completely smooth using an immersion blender. Taste and adjust with a little more fine sea salt or black pepper if needed.
4. Slice the chorizo sausage into thin rounds and stir into the soup. Simmer for 3 to 4 minutes to warm through and lightly perfume the broth.
5. Remove any tough kale stems, then slice the leaves very thinly. Stir the kale into the hot soup and cook for 3 to 5 minutes, until just tender and bright green. Turn off the heat and stir in the remaining 1 tbsp extra virgin olive oil before serving.

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