Fall is being especially reluctant to show itself here in Texas, but the fall recipes are flying around the blogosphere as if it were already 60 degrees outside. And, in parts of the country it is, just not in my part 😉 Nevertheless, I was excited that the theme for this week’s recipe swap was soups/stews. It may not be cold weather yet, but adding a new soup recipe to the index is never a bad thing! I received this recipe from Ashley of Cheese Curd in Paradise. It’s a soup that is served at Olive Garden, which means it can’t be anything but delicious!
And, in my favor, the night that I decide to make this turns out to be a night that a “cold front” is blowing through my neck of the woods! High of 75, low of 47 – now that’s soup weather!! It was easy to prepare, didn’t take a lot of time, and was perfectly flavored! I will admit that I was extremely nervous about using Kale. You see, I’d never cooked with or eaten kale before, so I had no idea what it tasted like. I was very close to substituting Spinach in it’s place, but decided that I should at least try it the original way. I wasn’t disappointed. While the texture of kale was new to me, it didn’t have a bad taste, which was my concern. I will definitely be making this soup again come Winter weather, and I highly suggest you try it as well!
Source: Cheese Curd in Paradise
1 lb Italian sausage
- 4 cups chicken broth
- 2 cups water
- 2 lb potatoes, peeled and diced about 1/4-1/2 inch thick
- 3 strips of bacon, diced
- 2 cloves garlic, minced
- 1/2 pint cream
- 1/4 bunch kale, ripped into bite size pieces
- 1 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 tsp butter
- 1 tsp olive oil
Saute bacon and garlic in olive oil and butter.
When bacon is fragrant and cooked down some, add broth and water.
Bring liquid to a simmer, and add potatoes.
While potatoes are cooking, brown sausage in a separate skillet.
When potatoes are tender, add sausage, pepper, and crushed red pepper. Reduce heat.
Add kale and cream. Stir well, and allow soup to cook for about 5 minutes.