Monday, February 1, 2016

Sausage and Kale Soup




It is time for my winter facial. A big pot of soup bubbles away, creating a warm and steamy atmosphere. Piping hot and full of goodness, soup nourishes my soul. It is a winter staple fueled by several cookbooks I have, dedicated to this genre. Needless to say, I use them frequently. 

This recipe is to be a hearty meat and vegetable thick soup. I fry a sausage swirl till deep golden brown in some olive oil. A chopped onion, lots of garlic, a little white wine, a few herbs, tomato puree and lots of kale sweat it out with the meat. A little chicken stock dilutes the too thick base. The simmering soup unleashes it's inviting aroma all over the house.


SAUSAGE AND KALE SOUP
Serves 4


1 lb Sausage with garlic and parsley
2 tablespoons Olive Oil
1 medium Onion
6 cloves Garlic
1/4 cup White Wine
1 1/2 cups Tomato sauce
1/2 cup cooked Red Beans
1/2 teaspoon Italian seasoning 
1-2 cups Chicken Stock 
1/2 teaspoon Kosher Salt
Freshly ground Black Pepper 
2 cups Kale


Heat 1 tablespoon olive oil in a deep saucepan.

Add the intact sausage coil and brown well, turning every now and then. Remove sausage to a plate and cut into small bite size pieces.







Add remaining 1 tablespoon oil to pan.

Cut onion into small chunks and add to oil. Let onion cook a few minutes till soft.

Slice garlic thinly and add to soft onions. Let garlic take on some color. 

Deglaze pan with white wine and let it cook down.




Add tomato sauce, beans, seasonings and chicken stock. 

Drop sausage into soup.

Let the soup come to a boil, then lower the flame and simmer.

Remove tough stalks from kale and slice thinly. Add kale to soup.




Simmer soup for 15-20 minutes. Adjust seasonings and eat by the bowlful.




There is nothing more satisfying to me than a bowl of soup accompanied by toasted slices of sourdough. Not quite the beauty treatment I envisage, a warm belly makes for inner peace!