| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 1/2 |
lb |
Chorizo sausage, sliced in |
|
|
1/2-inch slices |
| 1 |
c |
Chopped yellow onions |
| 2 |
T |
Minced garlic |
| 1/4 |
c |
Chopped parsley |
| 3 |
c |
Brabant potatoes |
| 3 |
qt |
Chicken stock |
| 4 |
c |
Kale, rinsed stemmed and |
|
|
leaves torn into pieces |
| 2 |
|
Bay leaves |
| 1/4 |
t |
Dried thyme leaves |
| 1 1/2 |
t |
Salt |
| 1/4 |
t |
Crushed red pepper flakes |
| 1/2 |
t |
Black pepper |
| 6 |
T |
Chopped fresh mint |
|
|
Loaf of crusty bread |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2301 In a large pot, heat the olive oil. When
the pan is smoking hot, add the chorizo and onions. Saute for 2
minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes.
Add the stock and kale and bring to a boil. Stir in the bay leaves,
thyme, salt, red pepper, and black pepper. Reduce the heat and simmer
for 30 minutes or until the potatoes are tender. Remove from the heat
and skim off any fat. Ladle the soup into a bowl and stir in 1/2
teaspoon of the mint into each bowl. Garnish with the bread. Yield: 6
servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb
21, 1998
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