100 Recipes - #62 Sausage Kale Soup
Jun. 24th, 2009 09:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lillibetThis was one of my Internet Synthesis Specials. I looked at about a dozen different recipes and finally decided to work from this one, with additions from other recipes and incorporating my crypto-bean strategy. In the end, here's what I came up with:
#62 Sausage Kale Soup
Ingredients
1 lb. hot Italian sausage, stripped of its casing
1 bunch fresh Tuscan kale, stripped from the stems, washed and coarsely chopped
1 lb. Yukon gold potatoes, diced
1 medium yellow onion, finely chopped
1/2 cup carrots, freshly chopped
1 small head of garlic, minced
1 Tbsp. fresh sage, chopped (I used two and that was too much)
1 quart chicken broth
1 can of diced tomatoes
1 14 oz. can of kidney beans pureed in a food processor
salt & pepper
Directions
• In a large skillet (mine's 16"), brown the sausage meat over medium-high heat. Remove sausage from pan with a slotted spoon and place on paper-towel to drain.
• Add onions, carrots, and garlic to the drippings* and sauté until onion softens, about 5 minutes. Add salt & pepper to taste. When the onions are soft, add the sage and cook for another 30 seconds.
• Add potatoes and broth to pan, cover and simmer for 15 minutes or until the potatoes are cooked.
• Add the tomatoes, kidney beans and kale into the pot and simmer for 10 minutes.
• Add the cooked sausage; simmer for an additional 5 minutes. Season to taste.
Serve with fresh bread.
* The original recipe called for draining the fat from the sausage and sautéeing the veggies in olive oil and butter. Why would you do that?
This came out very nicely. Reminiscent of my pasta fagioli, but with sausage and potatoes instead of prosciutto and pasta. I think I liked this even better. The crypto-bean strategy results in a very rich broth. It made a wonderful, filling dinner for a cold, rainy night. Jason paired it with a Côtes du Rhone and that worked very nicely. It's not a quick meal--once the prep is all done, the cooking takes about half an hour, but the whole process took nearly two hours.
Today is the halfway point of my year, since I started on December 24th. Since I need to average 8.3/month, that means I'm about six weeks ahead of schedule, which is just about the length of my upcoming rehearsal period. So I'm feeling in pretty good shape.
#62 Sausage Kale Soup
Ingredients
1 lb. hot Italian sausage, stripped of its casing
1 bunch fresh Tuscan kale, stripped from the stems, washed and coarsely chopped
1 lb. Yukon gold potatoes, diced
1 medium yellow onion, finely chopped
1/2 cup carrots, freshly chopped
1 small head of garlic, minced
1 Tbsp. fresh sage, chopped (I used two and that was too much)
1 quart chicken broth
1 can of diced tomatoes
1 14 oz. can of kidney beans pureed in a food processor
salt & pepper
Directions
• In a large skillet (mine's 16"), brown the sausage meat over medium-high heat. Remove sausage from pan with a slotted spoon and place on paper-towel to drain.
• Add onions, carrots, and garlic to the drippings* and sauté until onion softens, about 5 minutes. Add salt & pepper to taste. When the onions are soft, add the sage and cook for another 30 seconds.
• Add potatoes and broth to pan, cover and simmer for 15 minutes or until the potatoes are cooked.
• Add the tomatoes, kidney beans and kale into the pot and simmer for 10 minutes.
• Add the cooked sausage; simmer for an additional 5 minutes. Season to taste.
Serve with fresh bread.
* The original recipe called for draining the fat from the sausage and sautéeing the veggies in olive oil and butter. Why would you do that?
This came out very nicely. Reminiscent of my pasta fagioli, but with sausage and potatoes instead of prosciutto and pasta. I think I liked this even better. The crypto-bean strategy results in a very rich broth. It made a wonderful, filling dinner for a cold, rainy night. Jason paired it with a Côtes du Rhone and that worked very nicely. It's not a quick meal--once the prep is all done, the cooking takes about half an hour, but the whole process took nearly two hours.
Today is the halfway point of my year, since I started on December 24th. Since I need to average 8.3/month, that means I'm about six weeks ahead of schedule, which is just about the length of my upcoming rehearsal period. So I'm feeling in pretty good shape.
