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
- Dice potatoes.
- 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. - Meanwhile, sauté diced onions in the olive oil; add garlic near
the end.
Diced onions ready to sauté. - Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
- Stir in flour and cook for a few minutes to get rid of flour taste.
- Add seasoning + salt and pepper to taste.
- Add kale.
- 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
- Dice potatoes.
- Add to ham stock and cook just until potatoes are almost tender.
- Meanwhile, sauté diced onions in the olive oil; add garlic near the end.
- Add sausage to onions and garlic. Cook until meat loses pink color; stir to break up meat as it cooks.
- Stir in flour and cook for a few minutes to get rid of flour taste.
- Add seasoning + salt and pepper to taste.
- Add kale.
- 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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