Monday, March 27, 2017

Rosie Makes Sausage, Potato, And Kale Soup.

It's Spring, but it's hard to believe it.
When I woke up and looked out the window the other morning, I coulda sworn I saw frost on the ground.  I don't think it was my aging eyes.  It was cold!
I tottered into the kitchen/living room and the fireplace was emitting its morning ambience.  It's nice and toasty.

First, I made breakfast pizza.

Fortified, Rosie confronted the day.
Look out, Day!

The Hawthornes headed off to the recycling center and ... recycled.
Then took a quick trip to the bank to deposit a check and ... deposited.
Then it was back home.
I had the forethought to think about where our next meal was coming from, so Mr. Hawthorne was kind enough to call The Saltbox Café and ask about their soup de jour.  Mr. H. replies that it's "Irish" and has potatoes, sausage, and collard greens.  And he's still on the line with not-April because he's waiting for me to OK the pickup order.  Except I don't do that.

Heh...  Thanks, Amanda and Randolph!
As soon as I heard what you were souping up, the hamster started running and the light bulb over my head shone brightly.

I will make my own soup.
Based on your soup.
Which I have never had.

I'm making a ground Italian sausage, sliced Andouille sausage, potato, onion, northern beans, and fresh kale from the garden soup!

And I owe it all to Chefs Sprinkles!
Thank you both for the idea.

 Rosie's SausagePotatoOnionKaleSoup
 Based on a soup I've never had, but I imagined on the way home.

It's just the two of us eating today, so I'm trying to do a small amount of soup, knowing I will still have leftovers.  Hoping for dinner guests tonight, but, alas, up they didn't show.

2 1/2 oz. ground mild Italian sausage
2 1/2 oz. sliced Andouille sausage
1 medium onion, chopped
1 potato, diced
2 cups vegetable broth
1 tsp oregano
1/2 tsp red pepper flakes
1/2 cup skim milk
1/2 cup heavy cream
1/4 cup dried great northern beans, cooked
2 cups chopped kale freshfromthegardenfromlastyearsplantswhichselfseededsoitslikesurvivalofthefittestandthebestestkaleever

In medium pan, cook sausages over medium heat, chopping ground pig with a wooden spatula, until all is lightly browned, about 5 minutes.

Add in onion and potato and sauté 2-3 minutes.  

Next, I poured in 2 cups of vegetable broth.  Now this vegetable broth was not just any ordinary vegetable broth.  It was Enhanced Vegetable Broth. 

 Enhanced Vegetable Broth is a lowly quart carton of vegetable broth in which cauliflower florets have been simmering for twenty minutes or so.  Two cups of the heightened infused broth were pulled off and saved in the fridge.  The other two cups were used to purée with the cauliflower which was divine, in case you're wondering.  My 2 cups of Enhanced Vegetable Broth went into the pan, gently covering the sausages, potatoes, and onion. You may use non-enhanced vegetable broth.  I just happened to have Enhanced Vegetable Broth.

Add in oregano and a squished dried cayenne pepper, with seeds.

Bare simmer until potatoes are almost tender.
Pour in skim/cream.
Drop in kale pieces.
Add in beans.
Cook over low until kale is tender.
Maybe 15 minutes. 

Then I saw a little baggie with chopped bell pepper and red onion in the fridge.  
In it went.

This soup was all kinds of sublime!
I feel healthy just looking at this kale!

Serve soup with a nice toasted slice of homemade ciabatta.

Bon appétit!

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