St john's club kale soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Chorizo or andouille sausage; cut into 1/2\"-thick slices |
| 1 | large | Onion; chopped |
| 6 | Garlic cloves - (to 8); minced | |
| ¼ | cup | Chopped fresh parsley |
| ¼ | pounds | Dried navy white beans; soaked overnight and drained |
| ¼ | pounds | Dried red beans; soaked overnight and drained |
| 4 | quarts | Chicken stock |
| 2 | larges | Potatoes; peeled and diced |
| 1 | bunch | Kale; stemmed and torn |
| 2 | Bay leaves | |
| ¼ | teaspoon | Dried thyme |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper flakes |
| Freshly-ground black pepper; to taste | ||
| ½ | cup | Chopped fresh mint |
| 1 | Loaf of crusty Portuguese bread | |
Directions
In a heavy 8- to 9-quart stockpot, heat the olive oil over high heat. Add the sausage and onion and saute for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil.
Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper.
Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1½ hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1 tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
11-08-1997
Recipe by: Emeril Lagasse