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
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 21.6mg||7 %|
|Sodium 1066.1mg||37 %|
|Potassium 861.3mg||23 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 28.5g|
|Protein 19.8g||28 %|
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Calories per serving: 294
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