Method
- Cook the potatoes in the chicken stock and some water until tender. Do not drain them.
- Fry-off the sausage, onion and garlic until translucent.
- Add the couve (collard greens) and cook until wilted.
- Take one or two potatoes out, and blend the rest using a hand blender
- Add the onion, garlic, sausage and couve mixture back into the soup and simmer for 10 minutes.
Ingredients
- Chicken stock
- Finely-chopped couve (collard greens)
- Potatoes
- Calabresa sausage (similar to kielbasa)
- Onion
- Garlic
Hints & Tips
- Spanish chorizo will make the soup red, and taste of paprika, which is not traditional.
- The key is to get the number of potatoes right so the soup is thickened but not too heavy.
- Serve with chilli sauce.