Kale & chorizo soup

Yield: 8 servings

Measure Ingredient
2.00 tablespoon olive oil
1½ pounds chorizo sausage; sliced 1/2 slices
1.00 cup chopped onions
2.00 tablespoon minced garlic
2.00 large white potatoes; peeled and diced
3.00 quart chicken stock
4.00 cup rinsed and stemmed kale; cut into 1 strips
2.00 \N bay leaves
¼ teaspoon dried thyme
1.00 pinch crushed red pepper
¼ cup finely-chopped parsley
6.00 tablespoon fresh mint chiffonade
1.00 small loaf of crusty bread

In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper.

Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat.

Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with a crusty bread. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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