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| St John's Club Kale Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 8
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Ingredients
2 tablespoon olive oil
1 lb chorizo or andouille sausage; cut into 1/2-thick slices
1 large onion; chopped
6 garlic cloves - (to 8); minced
1/4 cup chopped fresh parsley
1/4 lb dried navy white beans; soaked overnight and drai
1/4 lb dried red beans; soaked overnight and drai
4 quart chicken stock
2 large potatoes; peeled and diced
1 bunch kale; stemmed and torn
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 freshly-ground black pepper; to taste
1/2 cup chopped fresh mint
1 loaf of crusty portuguese bread
Cooking 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 1 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
soups/,stews
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