Free Recipe Calde Verde 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Calde Verde 2 Recipe
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
Calde Verde 2 Preparation
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 – 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.
Cooking Temperature:
Recipe Serves: 8
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