Photo: Emeril's Kicked Up Kale Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 3 bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 cup sliced red onions
- 2 tablespoons minced garlic
- 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
- 3 quarts chicken/beef stock
- 4 cups kale, rinsed, stemmed, and cut into 1-inch strips
- 1 teaspoon Essence, recipe follows
- Salt
- Freshly ground black pepper
- 1 pound diced new potatoes
- 6 tablespoons chiffonade fresh mint leaves
- Small loaf crusty bread
Directions
In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock and kale and bring the liquid up to a boil. Stir in the Essence and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By ashton.mallon
on January 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Way too much seasonings!! It's impossible to taste the potential goodness because it makes your face numb and your insides burn. Makes you sweat! Sausage or shrimp might help but still rough, good luck if you choose to make it
By CowboyMan
Placerville CA
on March 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this three weeks ago, and will again today. As then, I'll use Silva brand (my favorite for over fifty years hot Linguica and baby kale. Also, as I have Greek oregano plants growing all the time, I used it fresh, along with diced onions & garlic, rather than the Essence. A great soup.
By CallieID
Cortland, New York
on September 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was absolutely wonderful!!! I had to do a substitution on the sausage because they didn't have chirizo (had never heard of it but was very happy with it. Friends have said it was delisious also!!!
Read all 13 reviews