Emeril's New-Style Caldo Verde

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Finely-chopped yellow onions
1 tablespoon	15ml	Minced garlic
2 lbs	908g / 32oz	Potatoes - peeled, and
		Cut into 1/2" cubes
9 cups	2133ml	Chicken stock
		= (or canned low-sodium chicken broth)
1/2 teaspoon	2.5ml	Crushed red pepper
1/2 lb	227g / 8oz	Chorizo or linguica - sliced crosswise
		Into 1/4" pieces
1/2 lb	227g / 8oz	Kale
1/4 cup	36g / 1.3oz	Chopped parsley
1/2 cup	8g / 0.3oz	Chopped cilantro
2 tablespoons	30ml	Chopped mint
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crusty bread - as an accompaniment

Recipe Instructions

In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour. To speed up this process, the potatoes can be mashed with a potato masher.

While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.

Serve with crusty bread.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B07) - from the TV FOOD NETWORK

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