patbastrop
Well-known member
Portuguese Soup
Adapted from Emeril Lagasse's Kale and Chorizo Soup
2 tablespoons olive oil
1 1/2 pounds spanish style chorizo, or half and half chorizo and andouille sausage chopped in small dice.
1 cup chopped onions
1 large carrot, small dice
1 green pepper, small dice
2 large cloves garlic minced
2 large white potatoes, peeled and diced
3 quarts of chicken stock (unsalted if desired)
4 cups kale, rinsed, stemmed and chopped
2 bay leaves
1/2 box of Pomi strained tomatoes
2 tablespoons tomato paste (Amore)
1/4 teaspoon each of thyme and marjoram
pinch of red pepper flakes
(1/4 cup finely chopped parsley - optional)
(6 tablespoons chiffonade of fresh mint - optional)
In a large stockpot, heat the olive oil. Saute onions until golden (about 8 minutes).
Add garlic, carrots and green pepper, and saute another 2 minutes.
Add the meats - saute for a few minutes, until fragrant, stirring occasionally. Add tomatoes and tomato paste and the stock.
Heat until the soup comes to a boil. Add the bay leaves, thyme, marjoram and red pepper. Add the potatoes and kale, reducing the heat to a simmer. Taste for seasoning, and add salt and pepper if necessary.
Cook until the potatoes are tender, skimming off any necessary material.
Ladle the soup into shallow bowls and garnish with the fresh mint and parsley if desired. Serve with hot cornbread.
Serves 6 to 8
Adapted from Emeril Lagasse's Kale and Chorizo Soup
2 tablespoons olive oil
1 1/2 pounds spanish style chorizo, or half and half chorizo and andouille sausage chopped in small dice.
1 cup chopped onions
1 large carrot, small dice
1 green pepper, small dice
2 large cloves garlic minced
2 large white potatoes, peeled and diced
3 quarts of chicken stock (unsalted if desired)
4 cups kale, rinsed, stemmed and chopped
2 bay leaves
1/2 box of Pomi strained tomatoes
2 tablespoons tomato paste (Amore)
1/4 teaspoon each of thyme and marjoram
pinch of red pepper flakes
(1/4 cup finely chopped parsley - optional)
(6 tablespoons chiffonade of fresh mint - optional)
In a large stockpot, heat the olive oil. Saute onions until golden (about 8 minutes).
Add garlic, carrots and green pepper, and saute another 2 minutes.
Add the meats - saute for a few minutes, until fragrant, stirring occasionally. Add tomatoes and tomato paste and the stock.
Heat until the soup comes to a boil. Add the bay leaves, thyme, marjoram and red pepper. Add the potatoes and kale, reducing the heat to a simmer. Taste for seasoning, and add salt and pepper if necessary.
Cook until the potatoes are tender, skimming off any necessary material.
Ladle the soup into shallow bowls and garnish with the fresh mint and parsley if desired. Serve with hot cornbread.
Serves 6 to 8