One of my neighbours is kind enough to give me cast offs from her local produce delivery box.  When certain vegetables come into season they tend to dominate her deliveries.  In return for some veggies she is sick and tired of cooking I make a different dish and share the results with her.  Lately she's been drowning in kale and sweet potatoes.  This classic Spanish dish is a perfect use for the kale and would probably also be tasty with some sweet potato as a variation.  The version I made is a combination of various recipes I found online.  

I did have one tiny problem getting a photograph of this dish.  This evening was a potluck and board games night with several friends to celebrate my and my husband's anniversary.  In all the hubbub of putting floral decorations on the cake at the last minute (matcha green tea and chocolate) no picture of the soup got taken.  There is a mug of leftover broth someone kindly put in the fridge after washing the pot.  Photograph from the Wikipedia Commons.  

Serves 8; leaving one cup of broth.  

Ingredients

2 tbs. olive oil (not extra virgin; any delicate flavour will be cooked out)

2 onions; one diced and one roughly chopped

2 cloves of garlic, cut in half

2 chorizo sausages

1 stalk of celery, roughly chopped

6 potatoes; 4 diced and two roughly chopped

2 cups of water

6 cups of chicken stock

1/2 cup apple juice or apple sauce 

2 tablespoons smoked paprika

1 pound of kale (about 1 1/2 grocery store bunches), roughly chopped with thick stems removed

Salt and pepper to taste

Directions

Heat olive oil on medium heat in the bottom of a large soup pot.  Add the diced onion and cook until softened.  Add the chorizo and continue cooking.  Meanwhile, in a blender combine the water and roughly chopped celery, potato and onion.  Blend until smooth.  Add the diced potato to the soup pot and cook for 2-3 minutes before adding the blended mixture, chicken stock, apple juice and paprika.  Cook for 10-15 minutes or until the potato is tender when pierced with a fork.  Add the kale and salt and pepper and cook until the kale is softened but still green.