Dice potato and onion, shred kale very finely and slice ready-to-eat chorizo.

Ingredients

• 700 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 300 gKale, raw
• 180 gChorizo
• 120 gOnions, raw
• 1,500 gBeverages, water, tap, drinking
• 20 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Dice potato and onion, shred kale very finely and slice ready-to-eat chorizo.
2. Cook potato and onion in salted water 20 minutes at 92 °C until tender, then partly mash.
3. Add kale and ready chorizo, cook 10 minutes and serve with oil stirred into the soup.