Serves 4
Recipe from Everyday Food Magazine and Husband-Tested in Alice’s Kitchen
Lost River Market & Deli now has chicken sausage. I decided to buy some and give it a try. Jim really liked this soup. I like my food to have a little more kick to it, so I drizzled some hot sauce over mine. We both loved the addition of the kale. You could certainly add any leafy greens to this basic soup. To add more fiber, use cannelloni beans instead of potatoes. To make this a vegetarian soup, substitute the vegetable stock and vegetarian sausage for the chicken broth and sausage.
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes or more to taste
5 potatoes cut into 1/2-inch chunks
4 cups reduced-sodium chicken broth
1 bunch kale, 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 until 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.
**To add more fiber, use cannelloni beans instead of potatoes. To make this a vegetarian soup, substitute the vegetable stock and vegetarian sausage for the chicken broth and sausage.
Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
1 comment:
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