| 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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