Braden Family Cookbook

Chuck Braden

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ST. JOHN'S CLUB KALE SOUP                                   Emeril Lagasse

2 tablespoons olive oil
1 pound chorizo or andouille sausage, cut into 1/2‑inch‑thick slices
1 large onion, chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 pound dried navy white beans, soaked overnight and drained
1/4 pound dried red beans, soaked overnight and drained
4 quarts chicken stock
2 large potatoes, peeled and diced
1 bunch kale, stemmed and torn
2 bay leaves
1/4 teaspoon dried thyme
1 ˝ teaspoons salt
1/4 teaspoon red pepper flakes
Ground black pepper to taste
˝ cup chopped fresh mint

Loaf of crusty Portuguese bread

In a heavy 8 to 9-quart stockpot, heat the olive oil over high heat. Add the sausage and onion and sauté for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil.  Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper.

Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 ˝ hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Pour the soup into individual soup bowls and stir 1

tablespoon of mint into each bowl. Allow the mint to steep and infuse its flavor for 1 to 2 minutes. Serve with crusty Portuguese or French Bread.

Yield: 8 servings