LucyL
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- Oct 21, 2013
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Found this recipe on the Pioneer Woman blog.
http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/
I used about 90% ground beef instead of sausage, my own chicken bone broth and cream instead of the half and half. The nice thing about this recipe was I played pretty loose with the quantities of ingredients (for example I used 4 cups of broth and about 3 cups of milk/cream) and it came out lovely. I also added the kale when I added the meat to the broth/milk mixture. It still had a bit of chew to it after 40 minutes of simmering. You could probably precook the kale to cook it even longer and it would still be good. I also left out the oregano and added some cumin for warmth.
My whole family liked this soup, (except the 4 year old didn't like the kale) and we are not particularly soup people.
http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/
Ingredients
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatoes, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Preparation Instructions
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
I used about 90% ground beef instead of sausage, my own chicken bone broth and cream instead of the half and half. The nice thing about this recipe was I played pretty loose with the quantities of ingredients (for example I used 4 cups of broth and about 3 cups of milk/cream) and it came out lovely. I also added the kale when I added the meat to the broth/milk mixture. It still had a bit of chew to it after 40 minutes of simmering. You could probably precook the kale to cook it even longer and it would still be good. I also left out the oregano and added some cumin for warmth.
My whole family liked this soup, (except the 4 year old didn't like the kale) and we are not particularly soup people.