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1
First, drink some port - it helps you get in the mood!
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2
Sweat the onions and garlic in the olive oil until translucent.
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3
Chop the sausage into small chunks and add to the onion.
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4
Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
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5
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
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6
Meanwhile, chop the cabbage (think how big you want the leaves in a spoonful of soup ie not too big not too long)
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7
When the potatoes are ready ie tender take half of the potatoes and mash them into the broth to make a thick base. Add back the remaining potatoes in small chunks.
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8
Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
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9
Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
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10
Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup.
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11
Serve with some heavy country bread, and wallow in praise!
