| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Chorizo sausage; sliced into 1/2-inch slices |
| 1 |
c |
Julienned onions |
| 2 |
tb |
Chopped garlic |
| 1/4 |
c |
Finely chopped parsley |
| 3 |
c |
White potatoes; peeled and 1/4-inch dice |
| 1/4 |
lb |
Split peas |
| 3 |
qt |
Chicken stock |
| 4 |
c |
Kale; rinsed, stemmed, and torn into pieces |
| 3 |
|
Bay leaves |
| 2 |
|
Sprigs of fresh thyme |
|
|
Salt and pepper |
|
|
Crushed red pepper |
| 6 |
tb |
Chiffonade fresh mint |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA14
In a large pot, heat the olive oil. When the oil is hot, add the chorizo
and onions. Season with salt and pepper. Saut. 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.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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