A Cabbage Soup

1. 1

   Peel the onion and garlic and slice them thinly.

2. 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. 3

   Peel the potatoesI sometimes dontthen cut them into medium-sized pieces.

4. 4

   Combine with the onion and let cook for five minutes before adding about 4 cups (a liter) of water.

5. 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. 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. 7

   Cut the chorizo into thick chunks and fry in a nonstick pan until the fat runs.

8. 8

   Shred the cabbage finely, then stir it into the soup and simmer for three or four minutes, until tender.

9. 9

   Stir in the fried chorizo.

10. 10

    I like to pass this soup round in rough, earthenware bowls.

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