Kale And Chorizo Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Chorizo sausage - sliced 1/2" slices
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	White potatoes - peeled and diced (large)
3		Chicken stock
4 cups	948ml	Rinsed and stemmed kale - cut into 1" strips
2		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme
1		Crushed red pepper
1/4 cup	36g / 1.3oz	Finely-chopped parsley
6 tablespoons	90ml	Fresh mint chiffonade
1 tablespoon	15ml	Loaf of crusty bread (small)

Recipe Instructions

In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes.

Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with a crusty bread.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2407 broadcast 11-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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