Recipe
Kale And Chorizo Soup
Ingredients
- 2 tablespoons olive oil
- 3 cups chorizo or linguica sausage, sliced in 1/2-inch rounds
- 3/4 cup chopped onions
- 2 tablespoons minced garlic
- 1/4 cup coarsely chopped parsley
- 3 cups peeled, diced potatoes (1/4-inch dice), about 2 large
- 3 quarts chicken stock
- 4 cups kale, rinsed, stemmed, and leaves torn into pieces
- 2 bay leaves
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper
- Salt and black pepper
- Finishing touch: 6 tablespoons chopped fresh mint (optional)
Directions
- Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and sauté, stirring once or twice, about 2 minutes. Add garlic, parsley and potatoes and cook, stirring occasionally, about 2 minutes. Add stock and kale and bring to a boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce heat to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat from top. To serve, pour into soup bowls and stir 1/2 teaspoon of mint in each, allowing it to infuse for a minute or two. Serve with crusty Portuguese or French bread.
Recipe Details
- Source: Essence of Emeril EE07
- Dish Type: Soups
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