Recipe - Kale And Chorizo Soup

1 tablespoon Olive oil
1 One half pound Chorizo sausage; cut or sliced up in
1/2inch slices
1 cup Chopped yellow onions
2 tablespoon Minced garlic
One fourth cup Chopped parsley
3 cup Brabant potatoes
3 qt Chicken stock
4 cup Kale; rinsed, stemmed, and
leaves torn into pieces
2 Bay leaves
One fourth teaspoon Dried thyme leaves
1 One half teaspoon Salt
One fourth teaspoon Crushed red pepper flakes
One half teaspoon Black pepper
6 tablespoon Chopped fresh mint
Loaf of crusty bread

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 One half teaspoon of the mint into each
bowl. Garnish with the bread.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998