Brazilian Caldo Verde (Kale and Sausage Soup)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 250 g Smoked sausage
• 800 g Yukon Gold potato
• 1.2 liters Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Kale

1. Heat 1 tbsp of the olive oil in a large pot over medium heat. Finely chop the onion, then cook for 6 to 8 minutes until soft and translucent. Crush in the garlic and cook for 30 seconds until fragrant.
2. Slice the smoked sausage into rounds and add to the pot. Cook for 4 to 5 minutes, stirring, until the edges start to colour and the fat renders slightly.
3. Peel the potatoes and cut into small chunks, then add them to the pot with the chicken stock, fine sea salt, and black pepper. Bring to the boil, then reduce to a gentle simmer. Cook for 18 to 22 minutes, until the potatoes are very tender.
4. Blend the soup until silky smooth, either with an immersion blender in the pot or in batches in a blender. Return to a gentle simmer if needed. Taste and adjust seasoning with a little more fine sea salt and black pepper if you like.
5. Strip the kale leaves from any tough stems and shred finely. Stir the kale into the soup and simmer for 3 to 5 minutes, until tender but still bright. Take off the heat and stir in the remaining 1 tbsp olive oil just before serving.

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