Winter Soup: Kale & Sausage
With Thanksgiving over and the weather getting colder, I was in the mood for a winter soup. A soup that could warm you to the bones but wasn’t as heavy as all the food I have had over the holiday. Martha Stewart’s Sausage and Kale Soup hit the spot.
Paired with a some bread and a bottle of red, it was turning out to be a perfect winter evening.
Until I couldn’t find my bottle opener.
My house is spotless. There is not a pillow out-of-place and yet my bottle opener has disappeared. After attempts to Macgiver it, hope was lost and attention turned to the beer sitting the fridge.
Regardless of the hiccup, the meal was delicious and a recipe I will definitely repeat.
Try it for yourself:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2-inch half moons
In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.