Cooking with Rena Lee

Tips: The spicy flavour becomes more potent if the soup is chilled overnight.

Yield:8

INGREDIENTS:

8 oz	kale, stems removed
8 oz	chorizo sausage
1 1/2 lb	red potatoes
12 slices	French bread, grilled
7 1/2 cups	vegetable stock
OPTIONAL	pinch cayenne pepper
	salt and ground black pepper, to taste

DIRECTIONS:

Place the kale in a food processor and process for a few seconds to chop finely.
Prick the sausages and place in a pan with enough water to cover. Simmer for 15 minutes. Drain and cut into slices.
Cook the potatoes in a pan of boiling water for about 15 minutes or until tender.
Drain and place in a bowl, then mash, adding a little of the cooking liquid to form a thick paste.
Bring vegetable stock to the boil and add the kale. Add the chorizo and simmer for 5 minutes.
Add the mashed potato gradually, and simmer for 20 minutes. Season with black and cayenne pepper to taste.
Place bread slices in each bowl, and pour over the soup. Serve, generously sprinkled with pepper.