chorizo
dinner
emeril lagasse
kale
lunch
mint
potatoes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Emeril Lagasse's New-Style Caldo Verde

Emeril Lagasse's New-Style Caldo Verde

How to Make Roasted Asparagus Toasts with Poached Eggs and Short…

How to Make Poached Chile Chicken and Wonton Soup | Andrew Zimme…

Cooking Tips From Rach + Her Celeb Chef Friends

How to Make Biscuits and Gravy Topped with a Fried Egg and Pickl…

How to Make Tomato Avocado Salad with Gingered Tomato Vinaigrett…

Brother Luck on Becoming a Chef as a Teen Out of Necessity: "I w…

How to Make Bacon Jam Cheeseburgers with Herb Aioli

How to Make Two-Ingredient Creamy Roasted Rosemary Potatoes | Su…

How to Make Grilled Flank Steak with Green Sauce | Sunny Anderson

How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled …

Jenny Mollen’s Cool Back-to-School Lunch + Rach's Meatless Lasag…

Top Cooking Tips—Part 2: Andrew Zimmern's Timeless Tips for Poac…

The Latest Viral Products From "Gee Thanks, Just Bought It!" Host

How to Make Black and White Cookies Decorated with Edible Gold

How to Make Meat-Lover's Pizza Chili | Rachael Ray

Lorraine Bracco Teases Tidbit About New Pinocchio Movie: "Maybe …

Lorraine Bracco Gets Emotional Remembering Late "Sopranos" and "…

Rach's Overnight Guests LOVE This Frittata

Where to Stay, Eat + Shop in Tuscany, According to Rach (PART 4)

Recipe from Essential Emeril
 
“This recipe is an excellent example of how simple ingredients can be transformed into comfort food that will satisfy and sustain. My mother, Hilda, made this traditional Portuguese soup most every week when I was growing up. When I became a chef at Commander’s Palace, I made it for my staff, using andouille sausage instead of the traditional chorizo. When I opened Emeril’s, I put it on the menu.
 
While I prefer Portuguese chouriço, I use the more common Spanish chorizo here. Try them both and use what you like best.”

Ingredients

  • 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

Yield

Serves: 4 quarts, 8 to 10 servings

Preparation

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.
 
Remove from the heat and stir in the mint chiffonade. Serve the soup in large bowls with crusty bread.


MORE:

Ratatouille Lasagna

Florentine-Style Baked Eggplant 'Parm'

Grilled Eggplant Caprese with Speck