Calde verde
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 2.00 | pounds | chorizo sausage; sliced 1/2 slices |
| 1.00 | cup | julienned onions |
| 2.00 | tablespoon | chopped garlic |
| ¼ | cup | finely-chopped parsley |
| 3.00 | cup | peeled; 1/4-diced white potatoes |
| ¼ | pounds | split peas |
| 3.00 | quart | chicken stock |
| 4.00 | cup | kale; rinsed, stemmed, |
| 1 | ; and torn into pieces | |
| 3.00 | bay leaves | |
| 2.00 | sprigs fresh thyme | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | crushed red pepper; to taste | |
| 6.00 | tablespoon | fresh mint chiffonade |
Directions
In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes.
Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red 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 large bowl and garnish with the mint.
This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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