Email to Buny      

Greens: Kale and Chorizo Soup

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
1 1/2 pounds chorizo sausage, slice 1/2" thick slice
1 cup chopped yellow onion
2 tablespoons minced garlic
1/4 cup chopped parsley
3 cups Brabant potatoes
3 quarts chicken stock
4 cups kale, rinse, stem and tear leaves bitesize
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flake
1/2 teaspoon black pepper
6 tablespoons chopped fresh mint
loaf of crusty bread


Recipe

In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock and kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread. Yield: 6 servings