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Name: Calde Verde
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 2 tb olive oil; 2 lb Chorizo sausage; sliced 1/2"; 1 c Julienned onions; 2 tb Garlic chopped; 1/4 c Finely-chopped parsley; 3 c Peeled; 1/4"-diced white; 1/4 lb Split peas; 3 qt Chicken Stock; 4 c Kale; rinsed, stemmed, and; 3 Bay Leaves; 2 Sprigs Fresh thyme; Salt to taste; Black Pepper freshly ground; Crushed red pepper; to taste; 6 tb Fresh mint chiffonade

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INGREDIENTS

2 tb olive oil
2 lb Chorizo sausage; sliced 1/2"
1 c Julienned onions
2 tb Garlic ; chopped
1/4 c Finely-chopped parsley
3 c Peeled; 1/4"-diced white
1/4 lb Split peas
3 qt Chicken Stock
4 c Kale; rinsed, stemmed, and
3 Bay Leaves
2 Sprigs Fresh thyme
Salt ; to taste
Black Pepper ; freshly ground
Crushed red pepper; to taste
6 tb Fresh mint chiffonade

INSTRUCTIONS

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,

NOTES

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Calde Verde

2 tb olive oil
2 lb Chorizo sausage; sliced 1/2"
1 c Julienned onions
2 tb Garlic chopped
1/4 c Finely-chopped parsley
3 c Peeled; 1/4"-diced white
1/4 lb Split peas
3 qt Chicken Stock
4 c Kale; rinsed, stemmed, and
3 Bay Leaves
2 Sprigs Fresh thyme
 Salt to taste
 Black Pepper freshly ground
 Crushed red pepper; to taste
6 tb Fresh mint chiffonade

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 <gigimfg@ix.netcom.com> on Sep  23, 1998,

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Nutrition

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Serving Size: 1 Serving (860g)
Recipe Makes: 8 Servings

Calories: 294
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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