Kale and chorizo soup

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1½ pounds Chorizo sausage; sliced in 1/2-inch slices
1 cup Chopped yellow onions
2 tablespoons Minced garlic
¼ cup Chopped parsley
3 cups Brabant potatoes
3 quarts Chicken stock
4 cups Kale; rinsed, stemmed, and leaves torn into pieces
2 Bay leaves
¼ teaspoon Dried thyme leaves
1½ teaspoon Salt
¼ teaspoon Crushed red pepper flakes
½ teaspoon Black pepper
6 tablespoons Chopped fresh mint
Loaf of crusty bread

Directions

ESSENCE OF EMERIL SHOW#EE2301

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 ½ teaspoon of the mint into each bowl. Garnish with the bread.

Yield: 6 servings

Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998

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