Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Cut the potatoes into approximately 2 cm cubes, finely dice the onion, and mince the garlic. Slice the kale into very thin strips; do not use the tough stems you removed in the soup.
Sear the chouriço
Cut the chouriço into slices about 5 mm thick. In a heavy-bottomed pot, cook them without oil over medium heat for 2–3 minutes on each side, until the edges are lightly browned and a little fat has rendered. Transfer them to a plate.
Cook the potato base
Pour the olive oil into the same pot. Add the onion and cook, stirring occasionally, for 5 minutes, until softened but not noticeably browned. Stir in the garlic and cook for 30 seconds. Add the potatoes, water, and salt, bring to a boil, then simmer gently for 18–20 minutes, until the potatoes are easily mashed with a fork.
Blend and add the kale
Remove the pot from the heat. Use an immersion blender to blend the potatoes and liquid into a smooth, thick base. Return the pot to low heat, stir in the kale, and cook for 8–10 minutes, until tender but still a deep green.
Finish the soup
Return the seared chouriço to the soup and warm it through over low heat for 2 minutes. Stir in the red wine vinegar and black pepper. Taste and, if needed, add exactly 1 g of salt; serve hot.
