Potato and chorizo soup

1. Peel 500 g potatoes, wash them and cut them into thin slices. In 1l of salted boiling water, cook potaotes for 20 minutes. Drain (reserve salted water) and blend.

2. Wash and drain 250 g romaine lettuce and chop. Blanch 150 g chorizo in boiling water for 15 minutes. Let cool and cut into slices.

3. Put the potato purée back in its cooking water and mix. Add 2 tablespoons olive oil, 1 pinch of black pepper, salad, chorizo and cook for 10 minutes. Serve hot with corn bread.

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