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Name: Split Pea Soup with Chorizo and Sage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 bn Fresh sage leaves sliced; 1 ts Salt; 2 c Yellow split peas; 1 Bay leaf; 1/2 ts Black pepper; 2 tb olive oil; 1/2 lb Chorizo sliced 1/2-inch; 6 c Stock or water; 2 lg Onions chopped; 4 Cloves garlic minced or; 2 Carrots peeled and sliced; 1/2 bn Parsley washed and chopped; 2 Ribs celery sliced 1/2-inch; 2 Yukon Gold potatoes peeled

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INGREDIENTS

1 bn Fresh sage ; leaves sliced
1 ts Salt
2 c Yellow split peas
1 Bay leaf
1/2 ts Black pepper
2 tb olive oil
1/2 lb Chorizo ; sliced 1/2-inch
6 c Stock ; or water
2 lg Onions ; chopped
4 Cloves garlic ; minced or
2 Carrots ; peeled and sliced
1/2 bn Parsley ; washed and chopped
2 Ribs celery ; sliced 1/2-inch
2 Yukon Gold potatoes ; peeled

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/15/96 show Recipe By : TOO HOT TAMALES SHOW #TH6320 Posted to MC-Recipe Digest V1 #310 Date: Sat, 23 Nov 1996 08:05:39 -0600 From: Pat Asher

NOTES

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Split Pea Soup with Chorizo and Sage

1 bn Fresh sage leaves sliced
1 ts Salt
2 c Yellow split peas
1 Bay leaf
1/2 ts Black pepper
2 tb olive oil
1/2 lb Chorizo sliced 1/2-inch
6 c Stock or water
2 lg Onions chopped
4 Cloves garlic minced or
2 Carrots peeled and sliced
1/2 bn Parsley washed and chopped
2 Ribs celery sliced 1/2-inch
2 Yukon Gold potatoes peeled

Heat the olive oil in a large pot over medium heat. Add the chorizo slices  and cook until sausage is lightly browned, about 10 minutes. Remove sausage  from pot with slotted spoon and reserve. Add onions, salt and pepper to pot  and cook over medium low heat until translucent, about 10 minutes. Add  garlic and cook 1 minute to release its aroma. Stir in carrots and celery  and cook five minutes. Add potatoes, split peas, stock or water and bay  leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add  back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir  in parsley and sage and serve. Copyright, 1996, TV FOOD NETWORK, G.P., All  Rights Reserved 11/15/96 show  Recipe By     : TOO HOT TAMALES SHOW #TH6320    Posted to MC-Recipe Digest V1 #310    Date: Sat, 23 Nov 1996 08:05:39 -0600    From: Pat Asher <asher@mcs.com>

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Nutrition

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Serving Size: 1 Serving (4509g)
Recipe Makes: 1

Calories: 3187
Calories from Fat: 1173 (37%)

Amt Per Serving		% DV

	Total Fat 130.3g	174 %
	Saturated Fat 43.1g	215 %
	Monounsaturated Fat 63.5g
	Polyunsanturated Fat 15.9g
Cholesterol 283.5mg		87 %
Sodium 8143.3mg		281 %
Potassium 8525.3mg		224 %
Total Carbohydrate 323.8g		95 %
	Dietary Fiber 59g	236 %
	Sugars, other 264.8g
Protein 179.2g		256 %
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: 3187

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