Kale and Potato Soup with Sausage
The following recipe has been a huge hit in our house since I discovered it last week. It’s so easy to prepare and is a complete meal in one pot! A good vegetarian version can be made by simply doubling the olive oil amount, adding some cooked white beans, and garnishing the soup with freshly grated parmesan or romano cheese. I do feel that the key to its awesomeness lies in large part in the addition of some South River Miso tamari at the end of the cooking process.
Kale & Potato Soup with Sausage (adapted from Alice Waters’ The Art of Simple Food)
Makes 2 quarts; 4-6 servings
Remove the stems from the leaves of:
1 largish bunch of kale – I highly recommend the flat leaf type
Wash, drain, and chop to bite-size pieces
Heat in a heavy soup pot:
2 Tbsp. olive oil
Add: 2 onions, sliced thin
1/2 lb. sausage (not breakfast, but most others will do – I’ve used both lamb and pork now with equally delicious results)
Cook over medium heat, stirring occasionally, until onions are soft, tender, and slightly browned, about 12 minutes. Remove sausage whenever it seems done and set aside temporarily.
While the onions & sausage are cooking, peel, cut in half, and cut into 1/4-inch-slices:
1 lb. potatoes (of a waxy type like Yellow Finn or Yukon Gold)
When the onions are cooked, stir in:
4 garlic cloves, chopped or squeezed through a press
After a minute or so add the potatoes and kale. Then slice up the cooled sausage and add that in as well. Stir, then add a large pinch of salt. Cook for 5 minutes or so, stirring occasionally.
Then pour in:
6 cups of chicken broth
Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for about 30 minutes, or until the kale and potatoes are tender. Taste the soup and add more salt, or, even better, some tamari from South River Miso.