Portugese Kale And Clam Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 lbs: Chorizo sausage, finely
Chopped,
2 cup: Chopped onions,
1 cup: Diced celery,
1 cup: Diced carrots,
4 cup: Shredded kale,
2 tbsp: Chopped garlic,
1: Bouquet garni,
3 quart: Chicken stock,
Crushed red pepper,
4: Dozen littleneck clams,
Scrubbed,
1/4 cup: Chiffonade of cilantro,
1 Loaf: of crusty garlic bread,
Directions:
In a heavy 8 quart pan, heat the olive oil over high heat. Add the
chorizo and render the sausage for 3 to 4 minutes. Add the onions,
celery, and carrots, saute for 2 minutes or until the vegetables
start to wilt. Season the vegetables with salt and pepper. Add the
kale, garlic, bouquet and chicken stock. Bring the liquid up to a
boil and reduce the heat to medium. Simmer the soup for 30 minutes.
Add the clams and continue to simmer for 8 to 10 minutes. Discard any
shells that do not open. Stir in the cilantro. Reseason the soup with
salt and pepper. The soup can either be served with clams in the
shells or the clams can be remove from the soup, shells removed and
added back to the soup. Serve the soup with crusty bread.
Yield: about 8 servings
EMERIL LIVE SHOW #EMIA27
Source from luhu.jp
chorizo and render the sausage for 3 to 4 minutes. Add the onions,
celery, and carrots, saute for 2 minutes or until the vegetables
start to wilt. Season the vegetables with salt and pepper. Add the
kale, garlic, bouquet and chicken stock. Bring the liquid up to a
boil and reduce the heat to medium. Simmer the soup for 30 minutes.
Add the clams and continue to simmer for 8 to 10 minutes. Discard any
shells that do not open. Stir in the cilantro. Reseason the soup with
salt and pepper. The soup can either be served with clams in the
shells or the clams can be remove from the soup, shells removed and
added back to the soup. Serve the soup with crusty bread.
Yield: about 8 servings
EMERIL LIVE SHOW #EMIA27
Source from luhu.jp
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