Fall in Sacramento is a bit screwy. Although October showed signs of change in the form of a couple gray, rainy days, we’ve had highs in the 70-on-up range this week. But hey, the leaves are changing colors, the sycamore’s starting to make a mess of the front yard, and there’s still a nip in the air when you walk out to your car in the morning. Squirrel away this recipe for a rainy day, or just bust it out the next time you’re craving some hearty soup and a big slice of French bread.
Sausage, potato and kale soup
1 pound sweet turkey Italian sausage, casings removed
1 white onion, diced
4 cloves garlic, minced
1 teaspoon dried oregano
3 pounds russet potatoes, peeled and diced small
10 cups low-sodium chicken broth
1 bunch kale, washed, leaves sliced thin
Salt and pepper, to taste
Grated Parmesan (optional)
Brown sausage in a soup pot, remove and set aside. Add garlic and onions to pot, stirring occasionally over medium heat, for a couple minutes so the pot is nice and fragrant. Add oregano and stir for another minute or so before adding broth and potatoes. Bring pot to a boil and then drop heat to a medium flame, cooking potatoes until they’re soft. Use potato masher if you want smaller potato chunks. Add kale to pot -- it should only take two or three minutes to cook. Add sausage to pot, stir, and season with salt and pepper. Sprinkle soup with Parmesan, if desired, and serve with French bread.
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