Sausage & Kale Soup with your choice of sausage and filler (Potatoes, Pasta, Rice). Have it with some freshly baked buttered dinner rolls.Perfect for the Fall. What a Fantastic Soup!
Servings: 6 Bowls
Equipment
- 1 Stockpot or Large Wok
Ingredients
- 1 lb Sausage - Good Quality
- 2 Tbl Butter
- 1/4 C Heavy Cream
Soup Base
- 8 C Chicken Broth - 4 Maggi Chicken Bouillon Cubes with Water
- 3 Bay Leaves
- 1/4 C Barley Flour
- 1 tsp Butter Popcorn Seasoning
- 1/2 tsp Cream of Tartar
Vegetables
- 3 Cloves Garlic - Chopped
- 1 bunch Kale - Chopped
- 1 Med Onion - Diced
- 1/2 C Leek - Chopped
Your Choice of Filler
- 2 C Potatoes - Diced
- 1 C Short Pasta
- 1 C Rice
Instructions
- Prepare the Vegetables set them aside for now. Keep the Kale separate.Measure out your choice of filler and set this aside. In another bowl, combine the Soup Base and set this aside.Remove the Skin from the sausages and chop to desired size.
- In a Stockpot or large wok add 2 Tbl of Butter and Sausages over medium high heat. Cook for about 3 minutes, constantly mixing before adding in Onion, Garlic, Leek, and cooking for an additional 1 minute, while mixing.
- Add the Soup Base Ingredients and bring to a boil over max heat. Reduce the heat and simmer for 10 minutes.
- Add in your choice of filler :Pasta: Add Pasta, Cream & Kale, mix well. Remove the soup from the heat once it starts to boil, cover and let rest for 20 minutes.Potatoes or Rice: Add diced Potatoes or Rice, mix well. Continue to simmer for 10 minutes, occasionally mixing. Add the Cream & Kale, mix well. Remove the soup from the heat once it starts to boil, cover and let rest for 20 minutes.
- Remove the Bay Leaves, adjust the seasoning and serve with Dinner Rolls or Buttered Sliced Bread.
Notes
Cook time is 15 minutes if not adding any fillers or only adding in Pasta. An additional 10 minutes of cooking is required for Potatoes or Rice.