Potato, Chinese Cabbage and Chorizo Soup

A couple of days ago, I bought a big head of Chinese cabbage. My intention when I got it was to make dumplings, but I’m missing most of the ingredients I need and so needed to find a new purpose. And then I found a recipe from London chef Margot Henderson in the Wallstreet Journal. She now owns for potato, cabbage and chorizo soup. It was a dish that dated back to the days she worked at The Eagle, a place she describes as London’s first gastro pub. A place that made generous food with love, in a tiny space. A soul food kind of dish. That sounded pretty damn good to me, so I thought I’d try it with my Chinese cabbage. No regrets :)



Ingredients (serves 2):
2 waxy potatoes, cut into bite size pieces
1/2 Chinese cabbage, cut into thin strips
1 small yellow onion, sliced
50g (about 1 link) Spanish chorizo, sliced
1 clove garlic, minced
800ml chicken stock
1 bay leaf
1.5 tablespoon olive oil
salt and freshly ground black pepper

Instructions:
1. Pour the olive oil in a medium-sized pan and add the onion and garlic. Sauté them over medium-low heat for about 5 minutes, until glazed but not browned.

2. Add the chorizo. Cook for another 5 or so minutes, until the onions have taken on colour from the chorizo. Then, add the potato and cook for another 5 minutes.

3. Add the cabbage and a bit of salt and pepper. Cover with the chicken stock and add the bay leaf. Turn up the heat and boil for 15-20 minutes, until the potato is soft but not falling apart.

4. Season with more salt and pepper if needed, and serve hot with some bread.