A Cabbage Soup

• a large onion
• garlic 2 or 3 cloves
• olive oil
• potatoes 3 medium, a waxy variety
• bay leaves 2
• chorizo a large piece (about 7 ounces 200g)
• cabbage or kale leaves 3 or 4 handfuls

1. Peel the onion and garlic and slice them thinly.
2. Warm a glug or two of olive oil in a large, deep saucepan, then let the onion and garlic soften in it over low heat.
3. Peel the potatoesI sometimes dontthen cut them into medium-sized pieces.
4. Combine with the onion and let cook for five minutes before adding about 4 cups (a liter) of water.
5. Season with salt, black pepper, and the bay leaves and let simmer for about twenty-five minutes, until the potatoes are ready to collapse.
6. With a fork or a potato masher, crush the potatoes so that they thicken the soup but remain quite lumpy here and there.
7. Cut the chorizo into thick chunks and fry in a nonstick pan until the fat runs.
8. Shred the cabbage finely, then stir it into the soup and simmer for three or four minutes, until tender.
9. Stir in the fried chorizo.
10. I like to pass this soup round in rough, earthenware bowls.

onion, garlic, olive oil, potatoes, bay leaves, chorizo, cabbage

Taken from www.epicurious.com/recipes/food/views/a-cabbage-soup-381504 (may not work)