Calde Verde

8 Servings

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Calde Verde Ingredients

2 tb Olive oil	4 c Kale; rinsed, stemmed, and
2 lb Chorizo sausage; sliced 1/2"	3 Bay leaves
1 c Julienned onions	2 Sprigs Fresh thyme
2 tb Chopped garlic	Salt; to taste
1/4 c Finely-chopped parsley	Freshly-ground black pepper;
3 c Peeled; 1/4"-diced white	Crushed red pepper; to taste
1/4 lb Split peas	6 tb Fresh mint chiffonade
3 qt Chicken stock

Instructions for Calde Verde

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 - http://www.foodtv.com Recipe by: Emeril Lagasse Posted to KitMailbox Digest by J Pellegrino on Sep 23, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized