Calde Verde

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Chorizo sausage - sliced 1/2" slices
1 cup	62g / 2.2oz	Julienned onions
2 tablespoons	30ml	Chopped garlic
1/4 cup	36g / 1.3oz	Finely-chopped parsley
3 cups	438g / 15oz	Peeled, 1/4"-diced white potatoes
1/4 lb	113g / 4oz	Split peas
3		Chicken stock
4 cups	948ml	Kale - rinsed, stemmed, and torn into pieces
3		Bay leaves
2 sections		Fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crushed red pepper - to taste
6 tablespoons	90ml	Fresh mint chiffonade

Recipe 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.

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

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