Emerils Kale And Chorizo Soup Recipes

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KALE AND CHORIZO SOUP



Kale and Chorizo Soup image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread
2 tablespoons olive oil

Steps:

  • In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

PORTUGUESE CHOURICO AND KALE SOUP



Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

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'S KALE AND CHORIZO SOUP



EMERIL'S KALE AND CHORIZO SOUP image

Categories     Soup/Stew     Pork     Stew

Number Of Ingredients 12

2 Tablespoons olive oil
3 cups chorizo or linquica sausage, sliced in 1/2-inch rounds
3/4 cups chopped onions
2 tablespoons minced garlic
1/4 cup corasley chopped parsley
3 cups peeled, diced potatoes (1/4 inch dice) about 2 large
3 quarts chicken stock
4 cups kale, rinsed, stemmed and leaves torn into pieces
2 bay leaves
1/4 tsp dired thyme leaves
1/4 tsp crushed red pepper
Salt and Black pepper to taste

Steps:

  • Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and saute, stirring occassionallly, about 2 minutes. Add stock and kale and bring to boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat off the top. To serve, pour into soup bowls. Serve with crusty Portugese or French bread.

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