Calde Verde
Recipe By :Emeril Lagasse
Serving Size : 8
2 tablespoons olive oil
2 pounds chorizo -- sliced into 1/2-inch slices
1 cup onions -- julienned
2 tablespoons chopped garlic
1/4 cup finely chopped parsley
3 cups white potatoes -- peeled and chopped into 1/4-inch dice
1/4 pound split peas
3 quarts chicken stock
4 cups kale -- rinsed, stemmed, and torn into pieces
3 bay leaves
2 sprigs fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoons fresh mint -- chiffonaded
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.
Recipe By :Emeril Lagasse
Serving Size : 8
2 tablespoons olive oil
2 pounds chorizo -- sliced into 1/2-inch slices
1 cup onions -- julienned
2 tablespoons chopped garlic
1/4 cup finely chopped parsley
3 cups white potatoes -- peeled and chopped into 1/4-inch dice
1/4 pound split peas
3 quarts chicken stock
4 cups kale -- rinsed, stemmed, and torn into pieces
3 bay leaves
2 sprigs fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoons fresh mint -- chiffonaded
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.
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