St. John's Club Kale Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Chorizo or andouille sausage - cut into 1/2"-thick
		Slices
1		Onion - chopped (large)
6		Garlic cloves - (to 8) - minced
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 lb	113g / 4oz	Dried navy white beans - soaked overnight
		And drained
1/4 lb	113g / 4oz	Dried red beans - soaked overnight
		And drained
4		Chicken stock
2		Potatoes - peeled and diced (large)
1		Kale - stemmed and torn
2		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped fresh mint
1		Loaf of crusty Portuguese bread

Recipe Instructions

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.

This recipe yields 8 servings.

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

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