Yield: 4 servings
|¼ cup||Olive oil, in all|
|1 cup||Chopped onion|
|2 teaspoons||Chopped garlic|
|2 cups||Idaho potatoes, peeled and|
|6 ounces||Chorizo sausage, thinly|
|Salt and black pepper|
|1 pounds||Kale, washed, trimmed of the|
|Thick stems and thinly|
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot.
Add sausage to the soup, and then add the kale. Simmer for 5 minutes.
Add the remaining olive oil and season. Ladle into bowls and serve.
Yield: 6- 8 servings
ESSENCE OF EMERIL SHOW #EE2223