Ingredients: 2 tbsp. olive oil 2 lbs. chourico, sliced into 1/2 inch-thick slices 1 cup onions, thinly sliced 2 tbsp. freshly chopped garlic 1/4 cup fresh parsley, chopped 3 cups white potatoes, peeled and cut into 1/4 inch dice 1/4 pound split peas 3 quarts chicken stock 4 cups kale, rinsed, stemmed and torn into pieces 3 bay leaves 2 sprigs fresh thyme Salt and pepper Crushed red pepper 6 tablespoons chiffonade of fresh mint Directions:In a large pot, heat the olive oil. When the oil is hot, add the chouriço and onions. Season with salt and pepper and sauté 2 minutes. Add the peas, chicken stock, potatoes and kale and bring to the boil. Season with salt and 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 a large bowl and garnish with the fresh mint. |