Kale Soup With Potatoes And Sausage Food

KALE SOUP

Steps:

• Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
• Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
• Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

KALE SOUP WITH POTATOES AND SAUSAGE

Steps:

• Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
• Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

SAUSAGE AND KALE SOUP

Steps:

• In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
• In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
• Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.

POTATO KALE SAUSAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender.

SAUSAGE, POTATO, WHITE BEAN, AND KALE SOUP

Steps:

• Heat oil in an 8-quart stock pot or Dutch oven over medium-high. Add sausage and break it up with a wooden spoon into bite-size pieces. Let sausage pieces cook without stirring until brown on the bottom, 2 to 3 minutes. Using tongs, flip sausage pieces over and leave them until cooked through and golden brown, 2 to 3 minutes more.
• Transfer sausage to a plate lined with paper towels, leaving the fat and oil behind in the pan. Cover sausage with aluminum foil to keep in any moisture; set aside.
• Return pot to medium and add onions, oregano, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring often, until the onions are translucent and soft, 10 to 12 minutes. Add potatoes, stock, and, if desired, bay leaf. Cover and bring to boiling over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 8 to 10 minutes.
• Stir in beans, kale, and reserved sausage. Cook until beans are heated through. Fish out bay leaf, stir in vinegar, and season with salt and pepper.
• Serve with a pile of freshly grated cheese on top.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• In a 6-quart Copper Epicurious jumbo cooker, heat the chopped bacon over high until it becomes crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, leaving behind as much fat as possible.
• Lower the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Add the garlic and sauté for 3 or 4 minutes, then add the sausage and cook, stirring, until it is completely cooked through, about 8-10 minutes. Pour the wine into the pot and cook, scraping the bottom of the pot with a wooden spoon, for about 5 minutes. Pour in the stock and bring to a simmer. Add the potatoes to the pot and cook until tender, about 12 minutes.
• In a small bowl, whisk together the cornstarch and water until it is combined. Add the cornstarch mixture into the pot and stir until thickened, about 10 minutes. Stir in the cream and season with salt, pepper, and crushed red pepper flakes.
• Just before serving, stir in the kale leaves. Serve the soup with a sprinkling of Pecorino Romano cheese and Tuscan bread.

PORTUGUESE KALE AND POTATO SOUP

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

KALE AND SAUSAGE SOUP

Steps:

• Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
• Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

POTATO AND KALE SOUP

Steps:

• In a large pan, cook onion in oil until tender.
• Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
• Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.

SAUSAGE KALE SOUP WITH SWEET POTATOES

Steps:

• Add 1 TBS olive oil in a large skillet and heat over medium-high heat.
• Add olive oil, diced sausage, onion and minced garlic to the skillet and cook until it the sausage is browned (about 10 minutes).
• While the sausage is browning: add vegetable broth, diced tomatoes, chopped kale, sweet potatoes, celery, carrots green beans, and Italian seasoning to the pot of your slow cooker and stir to combine.
• Add browned sausage, onions and garlic to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or low for 6-8 hours until the sweet potatoes are fork tender.
• Serve warm!

KALE AND SAUSAGE SOUP

Steps:

• Crumble sausage in a large soup pot or dutch oven, cast iron if you have it, and cook over medium heat until no longer pink. Stir in onion, garlic and chili pepper and cook until translucent taking care not to let them brown. Depending on your sausage, you may need to add a bit of extra virgin olive oil.
• Add the kale and chicken stock- it will cook down rapidly so don't panic if it overwhelms your pot at first. Just give it a few minutes.
• When the kale has cooked down a bit, add the tomatoes, potato, bay leaves, thyme and saffron. Let the soup simmer for about 30 minutes or until the potato is tender and the kale is cooked to the consistency you like.
• Ladle into soup bowls and enjoy with crusty bread.

KALE, BEAN, POTATO AND SAUSAGE SOUP

Steps:

• Slice the sausage into rounds about 1/2-inch thick. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown. Remove the sausages from the pan, draining well.
• Add the onion to the pan and saute over low heat until it is soft but not brown. Stir in the garlic. Add the potatoes and six cups of water. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
• Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them. Stir the mashed potatoes back into the liquid. Season with salt and pepper.
• Add the kale, sausage, beans and 2 tablespoons olive oil to the soup. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes. Check seasonings and serve

POTATO, SAUSAGE & KALE SOUP

Steps:

• In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.