Rosie Makes Italian Sausage, Potato, and Kale Soup. And It Was Goooooood.

 It's December on the Outer Banks.
Temperatures have plummeted to the low 60°s.

Time for socks with our flip flops.

And, it's time for SOUP!



I'm planning a hearty Sausage, Potato, and Kale Soup.

 First thing I did was to take a trip through the yard/garden ...

... and come back with a passel of kale.














I love my gardens.  I plant stuff all over the place and see what plants do best in which microcosms.  My yard is all about the microcosms.  I also wait for the volunteer plants. It's always exciting for me to find something that I didn't plant, but which self-seeded.   I let them be.  Volunteers are always the healthiest specimens. They are the survivors.  Thanks, Darwin.

  

Here's my mise-en-place for:
 Sausage, Potato, and Kale Soup

1 TB olive oil
2 links hot Italian sausage, casings removed
1 medium onion, peeled and chopped
1/2 tsp each dried thyme, oregano, and basil
Don't you like my little baggies of herbs?
pinch crushed red pepper
2 russet potatoes, unpeeled and diced  (Don't peel.  That's nutrients in them thar peels!)
2 cups homemade chicken consommé
1/2 cup skim milk
1/2 cup cream
2 cups chopped home-grown kale, gratefully and gently picked from outstanding specimens in one's own yard, giving thanks to Daddy who taught me how, and to God who let it grow.


Heat olive oil over medium heat in medium saucepan and cook Italian sausage.  Let stay on one side about 2 minutes When the protein releases from the pan, break up into pieces and let brown a bit, about 7 minutes.  Add in the onion, garlic, and cook about 3-4 minutes.  Add in the taters, chicken consommé, then the dried herbs, preferably your own, which you've gently planted, lovingly tended to, fed, let become grandiose, then trimmed judiciously to allow for more growth, and finally went out in the garden to pick the herbs, and then tied them up in bondage and hang the little bundles to dry out for a dish I've been planning...  Where was I?  Oh yes...  The Sausage, Potato, and Kale Zuppa!

Bring to a simmer over low heat and cook until potatoes are tender, about 20-25 minutes.
Add in kale, skim milk, and cream.  Cook until kale is tender, 15 minutes or so.  Season with kosher salt and freshly ground pepper to taste.

NOTE:  You could use whole milk if that's what you have on hand.  I never have whole milk, but I always have skim milk and heavy cream, so that's what I use.

Remember to remove the cond casings.

Cook over medium heat, browning the sausages and breaking them up with a spatula.

When the sausage is browned, add in the onions and garlic.
Cook, stirring, about 3-4 minutes.

Add in potatoes.

Add in 2 cups of homemade chicken consommé.

Add in the herbs you grew in your garden and dried.

Gently simmer, stirring occasionally, until potatoes are tender. About 20-25 minutes.

Add in cream and milk.

And the kale. Cook over low heat about 15 minutes.

And serve!

Oh my!  This was lovely.  Hot Italian sausage, home-grown kale, and potatoes.

Doesn't get much better than this.