| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 1/2 |
lb |
Chorizo sausage; sliced in 1/2-inch slices |
| 1 |
c |
Chopped yellow onions |
| 2 |
tb |
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 |
ts |
Dried thyme leaves |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1/2 |
ts |
Black pepper |
| 6 |
tb |
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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