Free Recipe Calde Verde
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Calde Verde Recipe
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
Calde Verde Preparation
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 by molony <molony@scsn.net> on Feb 22, 1998
Cooking Temperature:
Recipe Serves: 1
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