Free Recipe St John s Club Kale Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for St John s Club Kale Soup Recipe
2 tb Olive oil
1 lb Chorizo or andouille
-sausage; cut into
-1/2 -thick slices
1 lg Onion; chopped
6 Garlic cloves – (to 8);
-minced
1/4 c Chopped fresh parsley
1/4 lb Dried navy white beans;
-soaked overnight and
-drained
1/4 lb Dried red beans; soaked
-overnight and drained
4 qt Chicken stock
2 lg Potatoes; peeled and diced
1 bn Kale; stemmed and torn
2 Bay leaves
1/4 ts Dried thyme
1-1/2 ts Salt
1/4 ts Red pepper flakes
Freshly-ground black pepper;
-to taste
1/2 c Chopped fresh mint
1 Loaf of crusty Portuguese
-bread
St John s Club Kale Soup Preparation
In a heavy 8- to 9-quart 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 1/2 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 # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
Cooking Temperature:
Recipe Serves: 8
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