SPICY SAUSAGE AND KALE SOUP
This soup is probably my mom's favorite thing that I've ever made. The funny thing is, it's inspired by her guilty pleasure: the Olive Garden. I can see why she likes it, though-it's hearty, with bright green kale, homemade sausage, and a little Parmesan to take the savory flavor to a whole new dimension.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sausage: Heat a dry skillet and toast the fennel seeds until fragrant. Add toasted fennel to the pork along with the Espelette pepper, red chili flakes and a big pinch of salt. Toss and set aside. Over high heat, coat the bottom of a soup pot or Dutch oven with olive oil. Position the meat grinder over the pot. Add 5 whole garlic cloves and the onions to the meat mixture. Turn the grinder on high and run the sausage mixture through the grinder. Use the plunger if needed to push the meat through and into the heated soup pot to brown.
- For the soup: When the sausage has begun to brown and caramelize, add the onions and garlic, roughly chopped, to the pot. Stir the sausage mixture so it doesn't stick to the bottom; then add olive oil and cook 2-3 more minutes. Add the stock and a pinch of salt, scrape the bottom of the pot with a wooden spoon, and cover. Bring to a rolling boil over high heat.
- As the soup comes to a boil, thinly slice the potatoes on a mandoline. Stir them into the soup, making sure the slices come apart. Add plenty of freshly ground black pepper and another pinch of salt. Cover, bring back to a rolling boil, and continue to let boil for 20 minutes.
- Finish the soup: Reduce heat to low and remove lid. The potatoes should be broken down and the soup thickened. Adjust the seasoning with salt and pepper; then stir in the vinegar. Pull the fibrous stem out of the kale leaves and discard; roughly chop the leaves and add to the soup to wilt. Ladle into bowls and serve with more pepper, salt, a drizzle of olive oil, and a fresh grating of Parmesan.
SPICY KALE AND SHRIMP SOUP
This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.
Provided by Bethie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
- Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
- Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
- Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 90.3 mg, Fat 3.1 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 391.5 mg, Sugar 4.1 g
KALE AND SAUSAGE SOUP
Delicious spicy kale soup with sausage!
Provided by Husband053
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g
KALE AND SAUSAGE SOUP
I like spicy food - if you prefer mild dishes, substitute regular diced tomatoes, mild sausage and omit the chili pepper.
Provided by Sherri Dodsworth
Categories Greens
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 360.4, Fat 12.4, SaturatedFat 3.3, Cholesterol 50.2, Sodium 913.2, Carbohydrate 40.1, Fiber 10.5, Sugar 4.4, Protein 23.2
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