1 pound large chorizo — or linguiça sausages, about 3 or 4
3 tablespoons olive oil
1 large onion — diced
3 large garlic clove — minced
2 teaspoons paprika
8 cups water — or stock
2 pounds Yukon Gold potatoes — about 5 large, unpeeled, cut in 1/2-inch dice
3 cups chopped broccoli rabe — (discard the toughest stems but most are quite edible), kale, or spinach, tightly packed
1 bay leaf
2 teaspoons salt — decrease if using salty stock
freshly ground black pepper — to taste
Prepare the sausages – grill or pan-render: To grill the sausages whole, cook them for about 10 minutes, turning once. When cooked through, cut them lengthwise, slice crosswise, and add to the soup at the end.
For even richer flavor: halve and slice the sausages and then render in the soup pot over medium heat. Then use the rendered fat to saute the onion and garlic in Step 2. Set the cooked sausages aside.
If using rendered fat, decrease the oil by 1 tablespoon and heat the oil/fat in a heavy 6-quart saucepan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and paprika and cook briefly, just until the garlic begins to brown.
Add the water or stock, potatoes, broccoli rabe, and the bay leaf, and simmer, partly covered, for about 30 minutes, or until potatoes and greens are soft. If you’re using spinach, add it later in the simmer – wait until the potatoes are almost soft.
Remove the bay leaf, add salt and pepper, taste and adjust the seasonings as needed. Cool and run through the food processor or use an immersion blender right in the pot, before adding the sausage.
Add sausage and serve with fresh flatbreads. Traditional Galician breads often have lots of caraway and rye in them – think northern Europe, not the Spanish Mediterranean.
Serves 6 to 8