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| 2 Esslöffel | olive oil |
| 2 x ca. 450 g | Chorizo sausage; sliced into 1/2-inch slices |
| 1 Tasse | Julienned onions |
| 2 Esslöffel | garlic chopped |
| 1/4 Tasse | parsley finely chopped |
| 3 Tasse | White potatoes; peeled and 1/4-inch dice |
| 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 of fresh thyme |
| | salt |
| | pepper |
| | red pepper crushed |
| 6 Esslöffel | Chiffonade fresh mint |
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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.
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