1.3 KiB
Portugese kale soup
Recipe yields 8 portions
Prep time is 00:45:00
Ingredients
- 2 tablespoons olive oil
- 3 cups chorizo, sliced
- 1 cups onions, chopped
- 2 tablespoons garlic, minced
- 0.5 cups parsley, chopped
- 3 cups potatoes, peeled and diced
- 6 pints chicken stock
- 6 cups kale, rinsed
- 6 cups kale, stemmed and shredded
- 2 pieces bay leaves
- 0.25 teaspoons dried thyme leaves
- 1.5 teaspoons salt
- 0.25 teaspoons red pepper flakes
- 5 turns black pepper, fresh ground
- 0.5 cups fresh mint, chopped
Directions
Heat the oil in a large pot over high heat. When the oil is hot, add the chorizo and onions and sauté for about 2 minutes. stirring once or twice. Add the garlic, parsley, and potatoes and cook for a further 2 minutes. stirring occasionally.
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 to medium and simmer until the potatoes are tender, about 30 minutes. Remove from the heat and skim any fat from the top.
To serve, pour about 1 1/4 cups of the soup in each bowl and stir in 1/2 teaspoon of the mint, allowing it to infuse for a minute or two. Serve with a crusty Portugese or French bread.
Meta
author: Emeril Lagasse, from "Becoming a Chef"
tags: Soups