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

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