This is a hearty soup, great for a cold fall or winter evening. Submitted by Carolyn Jones – Shoreline, WA
SAUSAGE, KALE & POTATO SOUP
Ingredients
- 1 bunch kale
- 3 Tb. Olive oil
- 1 medium onion, cut into 1/2 inch cubes
- 6 garlic cloves, sliced
- 1 bay leaf
- 4 tsp. salt
- 6 medium potatoes, peeled and cubed (or 8 red potatoes, cubed with skin on)
- 6 cups good chicken stock, divided
- 4 Isernio's Italian Sausages (chicken or pork, hot or mild)
- Dried, flaked chili pepper to taste
- Freshly grated Pecorino Romano (optional)
- Fresh, ground pepper to taste
Instructions
- Cut midribs from kale leaves and cut leaves into 2-inch pieces. (You should have about 7 cups).
- Heat oil in a soup pot. Add onions, chili flakes, bay leaf and salt. Cook over medium-high heat for 3 or 4 minutes, stirring frequently.
- Stir in potatoes and all of stock. Cover and cook for 30-40 minutes.
- Add kale. Cover and steam until wilted, stirring occasionally.
- Cook the sausages over medium-high heat, according to package directions, until done. Cut into ½ inch rounds and add to soup.
- Ladle into bowls and grate fresh Pecorino Romano on top.
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