Emerils New Style Caldo Verde Recipes

EMERIL'S NEW-STYLE CALDO VERDE

Steps:

• Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
• While the potatoes are cooking, thinly slice the kale. Set aside.
• When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

EMERIL LAGASSE'S NEW-STYLE CALDO VERDE

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