Traditional Portuguese Kale and Chorizo Soup | Emeril Lagasse
This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda, as she prepared it for the family.
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Simple Chicken Noodle Soup | Emeril Lagasse
Homemade Chicken Noodle Soup is perfect for any day of the week! It’s surprisingly simple to make and requires very little hands-on-time. Loaded with vegetables and a delicious broth made from scratch, it’s the real deal!
SIMPLE CHICKEN NOODLE SOUP
MAKES ABOUT 3 QUARTS
One 3- to 4-pound whole chicken
2 medium onions, quartered, plus 1/2 cup onions, diced
2 carrots, roughly chopped, plus 1/2 cup sliced carrots
2 celery stalks, roughly chopped, plus 1/2 cup small-diced celery
2 sprigs fresh thyme
5 or 6 parsley stems, plus 2 tablespoons chopped fresh parsley leaves
1 bay leaf
Salt and freshly ground pepper
2 tablespoons butter
2 cups shredded bok choy
4 ounces whole button mushrooms, quartered
2 tablespoons unsalted butter
1/4 pound dried vermicelli noodles, broken into pieces
Place chicken in a large stockpot or Dutch oven and add enough water to cover chicken. Add quartered onion, chopped carrots, chopped celery, thyme, parsley, and bay leaf. Season with salt and pepper. Bring mixture to a boil, partially cover, and reduce heat to a simmer. Cook for 1 hour; chicken should easily pull away from the bones.
Using tongs, remove chicken from broth and set aside until cool enough to handle. Strain cooking liquid through a fine-meshed sieve lined with cheesecloth, discarding vegetables and reserving cooking liquid. Pull chicken meat off bones, discarding bones, skin, and any fat. Shred and reserve meat.
Add butter to a Dutch-oven or stockpot over medium-high heat. Add mushrooms and cook until browned, 3 to 4 minutes. Add diced onions, sliced carrots, and diced celery and season with salt and pepper. Cook until vegetables are softened, and onions are translucent, 2 to 4 minutes. Add bok choy and mushrooms. Add reserved cooking liquid and bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Add vermicelli to the pot and simmer until noodles are cooked through, 10 to 12 minutes. Just before the noodles are fully cooked, add the shredded chicken and cook until heated through. Serve hot.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Get your soup on with Emeril Legasse
Kicking off National soup month with celebrity five-star chef, Emeril Legasse. For news you need to know,
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Grilled Vegetable Terrine with Lobster and Red Pepper Coulis by Jean Banchet
Grilled Vegetable Terrine with Lobster and Red Pepper CoulisJean BanchetLa RivieraAtlanta GAAppetizer, Great Chefs of the South #27Beautiful bright colors — red, orange, purple, green, yellow — fill this beautiful terrine. Some of the vegetable