Tag Archives: Soup

Kale, Sausage and Potato Soup

Rainy days and soup.  IMHO, that’s comfort food at its best.

Kale?  I always thought Kale was inedible and even rarely used as a garnish.  However, I remember my first experience eating Zuppa Toscana Soup at Olive Garden.  All of my previous thoughts about Kale went away.  That soup was amazing.  And served with their garlic sticks? ~oh my~

Yesterday we had some pretty torrential storms and there are more in our forecast for today.  So I thought I would make this soup with garlic crostini’s.

I hope you love it!

Ingredients

2 bunches fresh kale, torn into bite size pieces
2 pounds Italian sausage
3 pounds red potatoes, sliced thin
1 yellow onion, fine dice
3 cups chicken broth (I prefer low sodium so I can control the amount of salt)
2 cups whole milk
4 cups half-and-half
1/4 cup heavy cream
Sprigs fresh thyme
1 sprig fresh oregano (removed from stems)
1/2 teaspoon red pepper flakes (optional)  If you use a sweet Italian sausage, you may wish to add these.  I use a hot Italian sausage so this isn’t needed.
Salt and fresh ground pepper to taste

Directions

Tear the Kale in to bite size pieces and set aside.

Fill a pot with water, liberal amount of coarse kosher salt and sprigs of thyme.  Boil the sliced red potatoes for 10 minutes.  Drain and set aside.

2015-10-19 17.30.44In your favorite soup pot, remove the Italian sausage from the casing, break apart and brown.  If you find there is an excessive amount of fat, drain it off before adding the onion.  Now add the onion and cook for another 3 to 5 minutes.

2015-10-19 18.00.22Add the red pepper flakes (optional), oregano, chicken broth, whole milk and half-and-half.  Simmer, on low to medium, for 30 to 40 minutes.

2015-10-19 18.14.15(Note – while the soup is simmering, you can prepare your crostini’s)

Add sliced red potatoes, heavy cream and kale.  Simmer for another 10 to 15 minutes.  Serve and enjoy!

2015-10-19 18.54.32

 

Split Pea Soup

There have been a few times in my life when I ask “where have you been all my life?”.  Okay, okay its happened more than once.  But my point is, why do I wait so long before I make this soup?  Sure, I live in Arizona now, and its hot; but who cares?  Peas and ham make a perfect relationship; and I’m always looking for a new relationship…

Today’s relationship is about peas and ham… ~yummm~

So here it is…

When you decide to make this, sit outside, relax and enjoy!

Ingredients

16oz Pachage Your favorite Dried Split Peas
Whatever you do, don’t use cheap split peas!
4 cups Water
3 Large Russet Potatoes
Peeled and cubed
2 Large Yellow Onions
Small dice
2 Carrots
Fine dice
4 cups Ham
Yes, include the ham bone too!
1/2 cup Diced celery
4 cups Chicken broth
1 teaspoon Dried marjoram
1 teaspoon Poultry seasoning
1 teaspoon Dried sage
1 teaspoon Fresh cracked pepper
1/2 teaspoon Dried basil
1/2 teaspoon Salt

Directions

I know, your split pea package says, no soaking necessary.  I don’t buy it.  I soak them for about 4 hours before I do anything with them.  Makes them nice and tender.

Combine all ingredients in a large pot.  Bring to a boil.  Once you have it boiling, turn the heat down to a low simmer.  Let simmer, stirring every now and then, for 2 hours.

Enjoy!