Provincetown Portuguese Cookbook

Soups

Sopas

Calde Verde | Tillie's Kale Soup | Edith's Kale Soup | Holly's Kale Soup | Jane's Kale Soup | Dot and Bill'S Kale Soup | Lenny's Portuguese Soup | Portuguese Soup-The Moors Restaurant | Corn Chowder | Mussel Chowder Or How Paris Changed Chowder | Fish Chowder | Real New England Clam Chowder | Macaroni Soup | Squid Stew | Squid and White Bean Soup | Portuguese Kale Soup

Emeril Lagasse

Emeril Lagasse is one of the finest young chefs in the country. A native of Fall River, a town less than two hours from Provincetown, Emeril is Portuguese on his mother's side and French Canadian on his father's. He is now the chef/owner of two fine restaurants in New Orleans, Emeril's and Nola's.

Chef Emeril is a best-selling author who has appeared on Julia Child's television series "Cooking with Master Chefs." He hosts his own program on the cable television Food Network. The chiffonade of mint Chef Emeril adds at the end is a twist that is both unique and flavorful.

2 tbsp. olive oil

2 lbs. chouriço, sliced into 1/2 inch-thick slices

1 cup onions, thinly sliced

2 tbsp. freshly chopped garlic

1/4 cup fresh parsley, chopped

3 cups white potatoes, peeled and cut into 1/4 inch dice

1/4 pound split peas

3 quarts chicken stock

4 cups kale, rinsed, stemmed and torn into pieces

3 bay leaves

2 sprigs fresh thyme

Salt and pepper

Crushed red pepper

6 tablespoons chiffonade of fresh mint

In a large pot, heat the olive oil. When the oil is hot, add the chouriço and onions. Season with salt and pepper and sauté 2 minutes. Add the peas, chicken stock, potatoes and kale and bring to the boil. Season with salt and pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface.

Serve the soup in a large bowl and garnish with the fresh mint.

Serves 8.