Kale and Sausage Soup
Kale and Sausage Soup
Submitted by Chef Jonathan Bardzik
Soups and Breads
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 Spanish chorizo, Portuguese Linguica, or Polish Kielbasa, diced small
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium Russet potatoes, thinly sliced
- 6 cups chicken or vegetable stock, divided
- 2 bay leaves
- 4 sprigs thyme
- 1 pound Lacinato kale, ribs removed
- Fustini's Sicilian Lemon balsamic
Directions
- In a 4 quart saucepan over medium heat, sauté, diced sausage in olive oil until lightly browned. Remove sausage with slotted spoon, leaving oil in the pan.
- Add onion to the pan and cook until softened. Add garlic, potatoes, and 1 cup of stock. Decrease the heat to medium-low and stew for 10 minutes.
- Add remaining stock, bay leaves, and thyme sprigs. Simmer until potatoes can be easily mashed. Roughly mash the potatoes in the soup. Add sausage back in and simmer for 5 minutes.
- Meanwhile, stack the kale leaves in bunches of 5 or 6, roll them tightly, like a cigar, and slice across to cut them into thin ribbons. Add kale to the soup and simmer for 5 more minutes. Season to taste with balsamic, a drizzle of olive oil, salt, and pepper.
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