Thursday, May 5, 2011

Sausage & Kale Soup


Sausage & Kale Soup || Martha Stewart Everyday Food
French Bread
Brie Cheese

Serves 4

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2-inch half moons

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 (I used a hand-held blender so I didn't have to transfer back and forth). Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

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