Sausage, Kale and Potato Soup -- inspired by Olive Garden

Inspired by one of the soup offerings at the Olive Garden, Barry came up with his own version . . . using kale from our fall garden.

Sausage, Kale and Potato Soup
4 potatoes, roughly peeled
 6 to 8 cups of pork stock (made by mixing about 1 Tbsp. pork concentrate with 6 to 8 cups water)
About 2 tablespoons olive oil
1 ½ medium onions, finely diced
2 garlic cloves, minced
1 lb. ground sausage
½ cup all-purpose flour, depending on preferred thickness of soup
1 teaspoon chopped oregano (or about ½ tsp. dried)
1 teaspoon fresh thyme leave (or about ½ tsp. dried)
½ to 1 teaspoon dried Italian seasoning
Kosher salt and pepper to taste
2 handfuls cleaned and chopped kale 
  1. Dice potatoes.
  2. Add to ham stock and cook just until potatoes are almost tender.
    Above: The pork base Barry uses to make the stock.
    Below: Potatoes cooking in pork stock.
  3. Meanwhile, sauté diced onions in the olive oil; add garlic near the end.
    Diced onions ready to sauté.
  4. Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
  5. Stir in flour and cook for a few minutes to get rid of flour taste.
  6. Add seasoning + salt and pepper to taste.
  7. Add kale.
  8. Slowly add ham broth and then potatoes; cook to meld flavors. Check for seasonings and adjust as needed. Add more broth if a thinner soup is preferred.

Recipe without photos . . .
Sausage, Kale and Potato Soup
4 potatoes, roughly peeled 
 6 to 8 cups of pork stock (made by mixing about 1 Tbsp. pork concentrate with 6 to 8 cups water)
About 2 tablespoons olive oil
1 ½ medium onions, finely diced
2 garlic cloves, minced
1 lb. ground sausage
½ cup all-purpose flour, depending on preferred thickness of soup 
1 teaspoon chopped oregano (or about ½ tsp. dried)
1 teaspoon fresh thyme leave (or about ½ tsp. dried)
½ to 1 teaspoon dried Italian seasoning
Kosher salt and pepper to taste
2 handfuls cleaned and chopped kale  
  1. Dice potatoes.
  2. Add to ham stock and cook just until potatoes are almost tender.
  3. Meanwhile, sauté diced onions in the olive oil; add garlic near the end.
  4. Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
  5. Stir in flour and cook for a few minutes to get rid of flour taste.
  6. Add seasoning + salt and pepper to taste.
  7. Add kale.
  8. Slowly add ham broth and then potatoes; cook to meld flavors. Check for seasonings and adjust as needed. Add more broth if a thinner soup is preferred.

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