Emeril Lagasse's Caldo Verde Soup with Kale & Chorizo

"My earliest childhood memories are of my mom and I cooking this traditional Portuguese soup together," says the celebrity chef and restaurateur. "I have tried many different recipes over the years, and this version hits the spot perfectly."

Emeril Lagasse's Caldo Verde Soup with Kale & Chorizo

2 Tbsp. olive oil

1 1/2 cups finely chopped yellow onion (from 1 [10-oz.] onion)

3 garlic cloves, minced

2 lbs. russet potatoes, peeled and cut into 1/2-in. cubes

8 cups chicken stock

3/4 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. crushed red pepper

8 oz. smoked, cooked Spanish-style chorizo or hot smoked sausage, cut into 1/2-in. chunks

1 bunch (8 oz.) kale, stemmed and cut into 1/4-in.-thick slices

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

2 Tbsp. chopped fresh mint

1. Heat olive oil in a large saucepan or stockpot over medium high. Add onion and garlic, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add potatoes and chicken stock. Cover and bring to a boil. Remove lid, and stir in salt, black pepper, and crushed red pepper. Reduce heat to medium, and simmer, uncovered, until potatoes are tender, about 10 minutes.

2. Stir in chorizo and kale, and continue to simmer, undisturbed, until kale is softened but still slightly crunchy, about 15 minutes. Stir in cilantro, parsley and mint, and season with more salt and black pepper, if desired. Serve hot.

Serves: 8

Active time: 15 minutes

Total time: 45 minutes