INGREDIENTS
- – Chorizo colorado 100 g.
- – Chopped onion 1 unit.
- – Garlic 2 items.
- – Laurel 1 unid.
- – Peeled porridge 250 g.
- – Water or scorching 750 cc.
- – Kale 200 g.
- – White wine.
- – Sourdough bread.
- – Barley.
- – Tomato.
- – She.
PORTUGUESE GREEN SOUP with kale, potato, barley and chorizo
PROCEDURE:
1. Brown the chorizo in olive oil, half sliced and half chopped.
2. Add the onion, garlic and bay leaf and cook dinner for two minutes.
3. Add the potatoes and stir.
4. Add the wine, wait 3 minutes and add the broth.
5. When the potato is cooked, break it up a bit, add kale and the slices. Season with olive and vinegar.
