Recipe and picture posted by Twopeas.com
The smokey flavor of the bacon and the crisp texture of the Kale in this soup recipe is so good. It isn't a soup you want to eat everyday or every week due to the heavy cream and bacon, but it is worth a once in awhile splurge of some great tasting soup! I have never had Kale before but I know how good it is for you, so I thought I would give it a try in this soup. The crispiness of the kale held up nicely and didn't wilt like spinach. Also the Kale didn't have a strong flavor, so you must get some and try it.
1 pound Italian sausage (I used Jimmy Dean)
1 1/2 teaspoon red pepper flakes
1 large onion, chopped
4 slices bacon chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups water
1 cup heavy cream
3 large russet potatoes, peeled and chopped
3 cups kale, washed and roughly chopped (don't omit this, Kale held up great in the soup and was so good)
salt and pepper, to taste
1. In a medium skillet, saute the Italian sausage with the red pepper flakes. Drain excess fat, set aside.
2. In a large soup pot, saute the bacon. When the bacon is half way cooked, add the onions and garlic. Saute until the onions are tender-about 5 minutes.
3. Add the chicken broth and water. Bring to a boil.
4. Add the potatoes and cook until soft, about 30 minutes.
5. Add in the heavy cream and sausage and cook until the soup is heated.
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