Olsson Recipes

From Williams Sonoma 1998 , 6 servings.

• ½ LB chorizo, linguiça or kielbasa sausage (ore mix half chorizo/linguiça). Boil in water about 5 min, prick skins, save water (you can add to soup base). Remove sausage and slice on cutting board.
• ¾ LB Kale or collard greens (or dark green cabbage leaves from Portugal), removed from stems, stack and roll like a cigar, cut into  thin strips.
• ¼ C olive oil
• 2 large yellow onions chopped.
• 3 or 4 dutch gold potatoes (1¼LB) peeled -optional- thinly sliced.
• 3 or 4 garlic cloves minced
• 6 to 7 C water or chicken broth

In large soup pot, warm olive oil, sauté onions until translucent about 10 mins.

Increase heat to med-hi, add potatoes and garlic until slightly softened. (5 mins)

Add water, reduce heat to low, cover & simmer about 20 minutes until potatoes are soft.

Scoop out 2 C potatoes and mash, return to pot.

Add sliced sausages, simmer until sausages cooked through (about 5 mins)

Add greens, simmer uncovered 3 to 5 mins. Greens should be bright, slightly crunchy.

Ladle soup into bowls, drizzle each with extra virgin olive oil.