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Wednesday, June 14, 2006

Sausage + Kale Soup

This week's bounty from the CSA included kale, arugula, a beautiful head of Boston lettuce, oregano and sage. I used them to make a variation of Portuguese kale soup, minus some of the traditional ingredients (potatoes and cannellini beans), and plus some pasta and one of my favorite veggies of all time: fennel. It was really easy and turned out great.

* 1 Large Bunch Kale
* 1 lb. Sweet Italian Bulk Sausage
* 1 T Olive Oil
* 1 Large Shallot, minced
* 3 Cloves Garlic, minced
* 1 Large Fennel bulb, sliced thin
* 5-6 C Chicken Stock
* 1.5 C Prepared Riso Pasta (Or add 3/4 C of dry pasta right to the soup. Orzo, or any other pasta for that matter, would work here)
* Big Handful of fresh Oregano, torn
* 1 Bay Leaf

Cook the sausage in olive oil in a large dutch oven or stock pot. Drain, crumble and set aside. Reserve about a tablespoon of fat in the pan, and add fennel, garlic and shallot. Saute on medium heat until soft. Add chicken broth, bay leaf, and kale. Bring to a boil, reduce heat, and simmer 20-ish minutes. Add pasta and sausage to the pot and heat through, another 10 minutes or so. Stir in oregano and serve immediately.

I topped this with a few whole grain croutons and some grated Parmesan Reggiano, and served it with a salad made up of the lettuce and arugula, with a simple oil + vinegar dressing. It was a great way to use up most of the week's produce...the only problem is... I USED UP MY PRODUCE!

Is it Saturday yet??


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