Best Emerils Kale And Chorizo Soup Recipes

Portuguese Chourico and Kale Soup image

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.

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.

Chorizo Stew with Kale image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted

Steps:

Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
Get Rachael's shopping list for this episode's recipes here.

Tuscan Kale Soup with Chorizo image

Yield Makes 6 servings

Number Of Ingredients 6

1 large onion, finely chopped
3 tablespoons olive oil
1 1/2 lb boiling potatoes
8 cups water
1/2 lb Spanish chorizo (spicy cured pork sausage), cut into 1/2-inch pieces
3/4 lb lacinato or regular kale, center ribs discarded and leaves cut crosswise into thin slices

Steps:

Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.