St. John's Club Kale Soup (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 140 Minutes |
Ready In: 155 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons olive oil |
1 pound chorizo or andouille sausage, cut into 1/2-inch-thick slices |
1 large onion, chopped |
6 to 8 garlic cloves, minced |
1/4 cup chopped fresh parsley |
1/4 pound dried navy white beans, soaked overnight and drained |
1/4 pound dried red beans, soaked overnight and drain |
4 quarts chicken stock |
2 large potatoes, peeled and diced |
1 bunch kale, stemmed and torn |
2 bay leaves |
1/4 teaspoon dried thyme |
1 1/2 teaspoons salt |
1/4 teaspoon red pepper flakes |
ground black pepper to taste |
1/2 cup chopped fresh mint |
loaf of crusty portuguese bread |
Directions:
1. 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.
|
|