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CATEGORY CUISINE TAG YIELD
Meats March 1992 1 Servings

INGREDIENTS

1 1/2 lb Cured chorizo, spicy pork
sausage
available at
Hispanic markets
and many
supermarkets
sliced thin
1 Onion, chopped
1 Rib celery, chopped fine
2 Garlic cloves, minced
1 lb Split peas, picked over
4 c Chicken broth
4 c Water
1/2 t Dried thyme
1 Bay leaf
3 Carrots, halved lengthwise
and sliced thin
crosswise
Croutons as an accompaniment

INSTRUCTIONS

In a heavy kettle brown the chorizo over moderate heat, stirring,
transfer it with slotted spoon to paper towels to drain, and pour off
all but 1 tablespoon of the fat. In the fat remaining in the kettle
cook the onion, the celery, and the garlic over moderately low heat,
stirring, until the celery is softened, add the split peas, the  broth,
the water, the thyme, and the bay leaf, and simmer the  mixture,
covered, stirring occasionally, for 1 1/4 hours, Stir in the  carrots
and simmer the soup, covered for 30 to 35 minutes, or until  the
carrots are tender. Discard the bay leaf, season the soup with  salt
and pepper, and serve it with the croutons.  Makes about 10 cups,
serving 4 to 6.  Gourmet March 1992  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5555
Calories From Fat: 3610
Total Fat: 406.7g
Cholesterol: 1630.8mg
Sodium: 17400.5mg
Potassium: 2514.4mg
Carbohydrates: 138.9g
Fiber: 29.7g
Sugar: 42.2g
Protein: 355g


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