FBD

Calde Verde

OtherPorkEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 2 lb chorizo sausage, sliced into 1/2-inch pieces
  • 1 cup julienned onions
  • 2 tbsp chopped garlic
  • 0.3 cup finely chopped parsley
  • 3 cup white potatoes, peeled and diced 1/4 inch
  • 0.3 lb split peas
  • 3 quart chicken stock
  • 4 cup kale, rinsed, stemmed, and torn into pieces
  • 3 each bay leaves
  • 2 sprig fresh thyme
  • 0.5 tsp crushed red pepper
  • 6 tbsp fresh mint chiffonade

Instructions

  1. 1

    In a large pot, heat the olive oil over medium heat. Add the chorizo and onions. Season with salt and pepper. Sauté for 2 minutes.

  2. 2

    Add the garlic, parsley, and potatoes. Cook for 2 minutes.

  3. 3

    Add the split peas, chicken stock, and kale. Bring to a boil. Season with salt and pepper.

  4. 4

    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.

  5. 5

    Remove from the heat and skim off any fat that has risen to the surface.

  6. 6

    Serve in large bowls and garnish with fresh mint chiffonade.

Tags

soup