| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage, Soups and s |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Chorizo sausage; sliced 1/2" slices |
| 1 |
c |
Julienned onions |
| 2 |
tb |
Chopped garlic |
| 1/4 |
c |
Finely-chopped parsley |
| 3 |
c |
Peeled; 1/4"-diced white potatoes |
| 1/4 |
lb |
Split peas |
| 3 |
qt |
Chicken stock |
| 4 |
c |
Kale; rinsed, stemmed, and torn into pieces |
| 3 |
|
Bay leaves |
| 2 |
|
Sprigs Fresh thyme |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
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 <gigimfg@ix.netcom.com> on Sep
23, 1998, converted by MM_Buster v2.0l.
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