Ingredients
- 3 baking potatoes, peeled and cubed (about 1 pound/ 500 g)
- 1 onion, chopped
- 6 cups water
- 1 cup fresh parsley, chopped
- 1-1/2 teaspoons salt
- 1 bunch collard greens (8 ounces/ 250 g)
- 1 chorizo sausage, thinly sliced (7 ounces/ 200 g)
- 1-1/2 teaspoons pepper
- 2 tablespoons extra-virgin olive oil
Steps
- In large saucepan, bring potatoes, onion, water, parsley and salt to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
- In blender or food processor or using immersion blender, purée soup, in batches, and return to pan.
- Meanwhile, trim off stems and ribs from collard greens. Shred leaves finely. Add shredded leaves, sausage and pepper to puréed soup. Cook until greens are tender, about 20 minutes.
- Gently stir in oil.
