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| 2 Esslöffel | olive oil |
| 2 x ca. 450 g | Chorizo sausage; sliced 1/2" slices |
| 1 Tasse | Julienned onions |
| 2 Esslöffel | garlic chopped |
| 1/4 Tasse | parsley finely chopped |
| 3 Tasse | Peeled; 1/4"-diced white potatoes |
| 1/4 x ca. 450 g | Split peas |
| 3 ca. 1 Liter | chicken stock |
| 4 Tasse | Kale; rinsed, stemmed, and torn into pieces |
| 3 | bay leaves |
| 2 | Sprigs Fresh thyme |
| | salt |
| | black pepper freshly ground |
| | Crushed red pepper; to taste |
| 6 Esslöffel | Fresh mint chiffonade |
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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
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