With apologies to those of you in the southern hemisphere, I’m here to share a soup recipe. It is soup season, after all. When we had the Gingerbread Competition, I made this Kale and Kielbasa soup and MyDadLovesMeBestSister has asked me twice now for the recipe. I promised I’d put it here on the blog for her. And for me too — I love having recipes on the internet ’cause I can call them up on the iPad while I’m in the kitchen.
I didn’t realize that I loved kale until I made this soup. Sorry — the picture isn’t the greatest, but it’s the only one I managed to take on gingerbread night.
Kale and Sausage Soup
1/4 cup olive oil
2 yellow onions, finely chopped
4 cloves garlic, minced
3 large russet potatoes, about 2 1/2 lb total weight, peeled and thinly sliced
6 cups chicken or vegetable stock
3/4 lb kielbasa or other cooked sausage, cut into slices 1/2 inch thick
1 bunch kale, thick stems and ribs removed, thinly sliced
Salt and freshly ground pepper
Extra-virgin olive oil for drizzling
In a large soup pot medium over heat, heat the olive oil. Add the onions and saute until lightly browned, 5 – 7 minutes. Add the garlic and cook for one minute longer. Add the potatoes, toss to coat, and saute for 2 minutes longer. Add the stock, cover, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
Add the sausage, cover and simmer until the sausage is heated through, about 5 minutes. Add the kale and cook, uncovered, until it is wilted but still bright green, 3 – 5 minutes. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with extra-virgin olive oil. Serve and enjoy!
Oh, and did I mention that I did get my jammie day watching Season 1 of Downton Abbey? I’m officially hooked along with many of you. Raise your hands if you’re a fan! Susan at Plays with Needles, posted a link to these funny Top 10 Maggie Moments, which I’m posting again, in case you missed it. Isn’t Maggie Smith marvelous???
Only 5 more days until the next episode!
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