Try this Kale and Chorizo Soup recipe, or contribute your own.
Suggest a better descriptionESSENCE OF EMERIL SHOW#EE2301 In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock and kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread. Yield: 6 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (7615g) | ||
Recipe Makes: 1 | ||
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Calories: 5965 | ||
Calories from Fat: 3003 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 333.7g | 445 % | |
Saturated Fat 116.4g | 582 % | |
Monounsaturated Fat 160.1g | ||
Polyunsanturated Fat 37.6g | ||
Cholesterol 764.2mg | 235 % | |
Sodium 16725.2mg | 577 % | |
Potassium 13442.4mg | 354 % | |
Total Carbohydrate 395.1g | 116 % | |
Dietary Fiber 30.6g | 122 % | |
Sugars, other 364.5g | ||
Protein 335.3g | 479 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5965
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