Name: St John's Club Kale Soup
Ingredients: 2 tb Olive oil; 1 lb Chorizo or andouille sausage; cut into 1/2"-thick slices; 1 lg Onion; chopped; 6 Garlic cloves - (to 8); minced; 1/4 c Chopped fresh parsley; 1/4 lb Dried navy white beans; soaked overnight and drained; 1/4 lb Dried red beans; soaked overnight and drained; 4 qt Chicken stock; 2 lg Potatoes; peeled and diced; 1 bn Kale; stemmed and torn; 2 Bay leaves; 1/4 ts Dried thyme; 1 1/2 ts Salt; 1/4 ts Red pepper flakes; Freshly-ground black pepper; to taste; 1/2 c Chopped fresh mint; 1 Loaf of crusty Portuguese bread

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	French	Soups/, Stews	8	Servings

INGREDIENTS

2	tb	Olive oil
1	lb	Chorizo or andouille sausage; cut into 1/2"-thick slices
1	lg	Onion; chopped
6		Garlic cloves – (to 8); minced
1/4	c	Chopped fresh parsley
1/4	lb	Dried navy white beans; soaked overnight and drained
1/4	lb	Dried red beans; soaked overnight and drained
4	qt	Chicken stock
2	lg	Potatoes; peeled and diced
1	bn	Kale; stemmed and torn
2		Bay leaves
1/4	ts	Dried thyme
1 1/2	ts	Salt
1/4	ts	Red pepper flakes
		Freshly-ground black pepper; to taste
1/2	c	Chopped fresh mint
1		Loaf of crusty Portuguese bread

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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse

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