EMERIL LAGASSE'S NEW-STYLE CALDO VERDE

Emeril Lagasse's New-Style Caldo Verde image

Provided by @MakeItYours

Number Of Ingredients 14

Previous Next

2 tablespoons olive oil
1 pound hot, cured, Spanish chorizo, cut into 1⁄4-inch-thick rounds
1 cup chopped yellow onion
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons minced garlic
3 cups diced (1⁄2-inch) peeled Russet potatoes
3 1⁄2 quarts (14 cups) chicken stock
2 bunches (3⁄4 to 1 pound) red- or green-leaf kale, washed well and stemmed
1⁄4 cup packed fresh flat-leaf parsley leaves
3 bay leaves
2 sprigs fresh thyme
Crushed red pepper, to taste
1⁄4 cup fresh mint chiffonade -

Steps:

In a large pot, heat the oil over medium-high heat. When hot, add the chorizo and onion, and season with the salt and pepper. Cook, stirring a few times, until the onion begins to soften, 3- 5 minutes. Add the garlic, potatoes and 3 quarts (12 cups) of the stock. Bring to a simmer and cook for 5 minutes. Meanwhile, roughly chop the kale. Put 3 cups in a blender and the remainder in the soup pot. Add the remaining 2 cups stock and the parsley to the blender and blend into a smooth, juice-like purée; set aside. Add the bay leaves, thyme and crushed red pepper to the soup, and continue to simmer until the potatoes are tender, about 15 minutes longer, then stir in the kale purée and cook for another 10 minutes. - See more at: http://www.rachaelrayshow.com/recipes/24240_emeril_lagasse_new_style_caldo_verde/#sthash.vU3TcCgf.dpuf