Recipe - St Johns Club Kale Soup

2 tablespoon Olive oil
1 pound Chorizo or andouille
sausage; cut into
1/2"thick slices
1 lg Onion; chopped
6 Garlic cloves (to 8);
minced
One fourth cup Chopped fresh parsley
One fourth pound Dried navy white beans;
soaked overnight and
drained
One fourth pound Dried red beans; soaked
overnight and drained
4 qt Chicken stock
2 lg Potatoes; peeled and minced
1 bn Kale; stemmed and torn
2 Bay leaves
One fourth teaspoon Dried thyme
1 One half teaspoon Salt
One fourth teaspoon Red pepper flakes
Freshlyground black pepper;
to taste
One half cup Chopped fresh mint
1 Loaf of crusty Portuguese
bread

In a heavy 8 to 9quart 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 One half 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 # EM1A79 broadcast 10211997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse