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Recipes from Chef Steve
Chef Steve’s Sausage and Kale Soup
*Adapted from Emeril's Soups Recipes: Portuguese Sausage and Kale Soup
Makes about 16 cups
Ingredients:
2 tablespoons olive oil
3 cups Portuguese Sausage (Linguica or Chourisco), about 14 ounces, sliced, 1/2-inch thick
1 medium onion, chopped
2 large potatoes, peeled, cut in 1/2-inch cubes
1/4 cup minced fresh parsley
1 tablespoons minced fresh garlic
10 to 12 cups unsalted chicken stock or low-sodium chicken broth
4 cups curly kale, about 4 ounces, stems trimmed, torn in pieces
2 bay leaves
Salt to taste
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 tablespoons Emeril’s Bayou Blast®
5 turns ground black pepper
1/3 cup minced fresh mint
Directions;
• Heat oil in a large pot over high heat. Add Portuguese sausage and onion; cook, stirring, until onions begin to soften, 2 to 3 minutes. Add potatoes, parsley and garlic. Cook, stirring, 2 minutes.
•Add 10 cups stock or broth and kale; heat to a boil. Add bay leaves, salt, thyme, pepper flakes Bayou Blast and black pepper. Reduce heat and simmer, uncovered, until potatoes are tender, 20 to 25 minutes, adding more stock if necessary.
•Skim fat from surface and ladle into large bowls. Top with mint; let stand a minute or two before serving.
*Note: Be sure to use curly kale rather than decorative or ornamental kale. Curly kale, a non-heading member of the cabbage family, has frilly, dark green leaves and is sold in bunches.
© 2009 VINNY’S HOME AND GARDEN
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