Preparation

The day before, soak the peels in cold water, which should remain in the water for at least 7 hours
Sauté the chopped onion in olive oil.
Add the peels, well soaked and broken, and the chorizo ​​cut into slices.
Let it cook and add the potatoes cut into pieces.
Leave a little more on the fire to cook the potatoes.
When all the ingredients are well cooked, remove from heat and season with raw oil.
Finally, mash the potatoes and wrap all the stock.
Serve the soup very hot in traditional bowls.

Ingredients

  • ½ kg of potatoes
  • ½ kg of husks (sun-dried green beans)
  • 1 onion
  • 1 chorizo
  • oil and salt q.s.