Emeril Lagasses New Style Caldo Verde Recipes

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EMERIL'S NEW-STYLE CALDO VERDE



Emeril's New-Style Caldo Verde image

Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
7 cups chicken stock or canned, low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper
8 ounces kale, large stems and ribs removed
8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

  • Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
  • While the potatoes are cooking, thinly slice the kale. Set aside.
  • When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

EMERIL LAGASSE'S NEW-STYLE CALDO VERDE



Emeril Lagasse's New-Style Caldo Verde image

A comforting dinner made with simple, fresh ingredients.

Provided by Emeril Lagasse

Number Of Ingredients 19

2 tablespoons olive oil
1 pound hot
cured
Spanish chorizo
cut into 1⁄4-inch-thick rounds
1 cup chopped yellow onion
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons minced garlic
3 cups diced (1⁄2-inch) peeled Russet potatoes
3 1⁄2 quarts (14 cups) chicken stock
2 bunches (3⁄4 to 1 pound) red- or green-leaf kale
washed well and stemmed
1⁄4 cup packed fresh flat-leaf parsley leaves
3 bay leaves
2 sprigs fresh thyme
Crushed red pepper
to taste
1⁄4 cup fresh mint chiffonade

Steps:

  • In a large pot, heat the oil over medium-high heat
  • When hot, add the chorizo and onion, and season with the salt and pepper
  • Cook, stirring a few times, until the onion begins to soften, 3- 5 minutes
  • Add the garlic, potatoes and 3 quarts (12 cups) of the stock
  • Bring to a simmer and cook for 5 minutes
  • Meanwhile, roughly chop the kale
  • Put 3 cups in a blender and the remainder in the soup pot
  • Add the remaining 2 cups stock and the parsley to the blender and blend into a smooth, juice-like purée; set aside
  • Add the bay leaves, thyme and crushed red pepper to the soup, and continue to simmer until the potatoes are tender, about 15 minutes longer, then stir in the kale purée and cook for another 10 minutes
  • Remove from the heat and stir in the mint chiffonade
  • Serve the soup in large bowls with crusty bread
  • MORE: Ratatouille Lasagna Florentine-Style Baked Eggplant 'Parm' Grilled Eggplant Caprese with Speck

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