Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Potato Soup With Salt Cod Fritters

  • Yield: 6 to 8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 3 bay leaves
  • 1/2 pound chorizo sausage, cut crosswise into 1/2-inch slices
  • 1 1/2 cups finely chopped yellow onions
  • 1/4 cup finely chopped green bell peppers
  • 1/4 cup finely chopped celery
  • 2 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 2 Idaho potatoes (about 1 1/2 pounds), peeled and cut into large dice (about 3 cups)
  • 2 tablespoons minced garlic
  • 1/4 cup chopped green onions (green and white parts)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Salt Cod Fritters

Directions

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the salt, crushed red pepper flakes and bay leaves, and cook, stirring for 1 minute to extract the spice flavors into the oil. Add the sausage and cook, stirring often, until it begins to brown, about 2 minutes. Add the onions, bell peppers, and celery and cook, stirring occasionally, until they soften, about 4 minutes.
  • Add the stock, potatoes, and garlic and bring to a boil over high heat. Season with salt to taste. Reduce the heat to medium-low and simmer until the soup has thickened, about 1 hour and 15 minutes.
  • Stir in the parsley and green onions. Serve immediately, topping each serving with two or three fritters.