A Cabbage Soup

Directions

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.