Friday, January 22, 2016

Rosie Makes Sausage, Potato, And Kale Soup.

I love surprises in my garden.
Like this beautiful kale volunteer.
Notice there's another kale in the back left,
next to my turnips I planted.

During this cold weather,
I'm enjoying hearty soups.
Today, it's sausage, potato, and kale soup.

 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
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   (Or you can used the canned or boxed, just don’t tell me. 

 Truly, until you’ve experienced homemade chicken or beef consommé, you just have no idea.  I save and freeze all my leftover chicken and beef bones for this sole purpose.)

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, and then the dried herbs.

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.


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