Portuguese Green Soup - {Caldo Verde}

Recipe Ingredients

1/4 cup	59ml	Olive oil - divided
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Chopped garlic
2 cups	474ml	Peeled, thinly-sliced Idaho potatoes
2		Water
6 oz	170g	Chorizo sausage - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Kale - washed, trimmed of
		The thick stems and thinly sliced

Recipe Instructions

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes.

Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2223 broadcast 10-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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