Recipe - Calde Verde

2 tablespoon Olive oil
2 pound Chorizo sausage; cut or sliced up into
1/2inch slices
1 cup Julienned onions
2 tablespoon Chopped garlic
One fourth cup Finely chopped parsley
3 cup White potatoes; peeled and
1/4inch dice
One fourth pound Split peas
3 qt Chicken stock
4 cup Kale; rinsed, stemmed, and
torn into pieces
3 Bay leaves
2 Sprigs of fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoon Chiffonade fresh mint

EMERIL LIVE SHOW #EMIA14

In a large pot, heat the olive oil. When the oil is hot, add the chorizo
and onions. Season with salt and pepper. Saut‚ 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.

Yield: 8 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998