workshop-dieta-mediterranica

Ingredients

Onions – 2
Garlic cloves (optional) – 2
Potatoes – 400 g
Portuguese cabbage – 200 g
Portuguese chorizo – ½
Water – q.s.

Cooking Steps

  1. Cut the chorizo into thin slices.
  2. Place the chorizo slices in the oven at 120C for approximately 15 to 20 minutes.
  3. Slice the onions.
  4. In a large pan add the olive oil. When the oil is hot, sauté the onion.
  5. When the onions are golden, add the garlic (optional) and add water.
  6. Peel and cut the potatoes into small pieces and add them to the pan.
  7. Season with salt. Cook over moderate heat for 20 minutes or until potatoes are cooked.
  8. Cut the cabbage into thin slices (as thin as you can).
  9. Mix with a hand blender until you obtain a homogeneous base.
  10. Bring the soup to simmering and add the sliced cabbage.
  11. Serve the soup and finish with the chorizo slices and a dash of olive oil or chorizo fat.
workshop-dieta-mediterranica

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