Autumn is in full swing and I’m beginning to get back into my weekly soup routine. When there’s a chill in the air, nothing is more comforting, or nourishing, than a steamy bowl of soup. I like to prepare a comically large pot of soup or stew on a Sunday night then have plenty of leftovers for lunches or lazy dinners later in the week.
Pork is probably my favorite protein in these sort of soul satisfying meals. It pairs so well with winter vegetables and grains. This particular soup recipe is a “pantry clearing” one. You can use a multitude of vegetables and whatever you have sitting in you kitchen cabinet. Stryker’s Sweet Italian sausage is the perfect foundation for just such a bounty of flavors.
Pork is probably my favorite protein in these sort of soul satisfying meals. It pairs so well with winter vegetables and grains. This particular soup recipe is a “pantry clearing” one. You can use a multitude of vegetables and whatever you have sitting in you kitchen cabinet. Stryker’s Sweet Italian sausage is the perfect foundation for just such a bounty of flavors.
SAUSAGE KALE SOUP
Ingredients:
2 bay leaves
3 tablespoons bacon fat or olive oil, divided
Stryker Farm Sweet Italian Sausage
1 large yellow onion
4 cloves of garlic
½ cup sturdy red wine
3 stalks of chopped celery
A bouquet garni or fresh herbs: marjoram, thyme, parsley, oregano
3 chopped carrots
4 cups of pork stock
1 cup (or a can) of cannellini beans
1 cup of french green lentils
2 cups tomato puree
2 cups chopped kale
Salt and pepper, to taste
For the Breadcrumbs:
A few pieces of “day old” bread
Dry Italian spices
olive oil
Ingredients:
2 bay leaves
3 tablespoons bacon fat or olive oil, divided
Stryker Farm Sweet Italian Sausage
1 large yellow onion
4 cloves of garlic
½ cup sturdy red wine
3 stalks of chopped celery
A bouquet garni or fresh herbs: marjoram, thyme, parsley, oregano
3 chopped carrots
4 cups of pork stock
1 cup (or a can) of cannellini beans
1 cup of french green lentils
2 cups tomato puree
2 cups chopped kale
Salt and pepper, to taste
For the Breadcrumbs:
A few pieces of “day old” bread
Dry Italian spices
olive oil
Begin by prepping all your winter veggies. Soups like these allow you to add any winter veg you might have on hand. (Admittedly, I never make the same soup twice!)
There’s a trick to kale. With one hand hold the stem and with the other loosely grab the stem from the bottom and move upward quickly. You’ll zip the leafy green part right off, leaving the tough stems. Chop the leaves into inch wide strips.
There’s a trick to kale. With one hand hold the stem and with the other loosely grab the stem from the bottom and move upward quickly. You’ll zip the leafy green part right off, leaving the tough stems. Chop the leaves into inch wide strips.
Start your aromatics. Using bacon fat or olive oil, add onions, carrots, celery and garlic to a large stock pot. Gently cook these until the onions are translucent.
Take the sausage out of it’s casing. I prefer larger sausage chunks in this kind of soup, so I pinch off bite-sized chunks into the pot. Don’t rustle them, and they’ll start to cook in those pieces.
Take the sausage out of it’s casing. I prefer larger sausage chunks in this kind of soup, so I pinch off bite-sized chunks into the pot. Don’t rustle them, and they’ll start to cook in those pieces.
Add all the liquids. the stock, tomato puree and the wine. Add in the kale, bouquet garni of fresh herbs, and the lentils. Bring the soup to a boil.
Let it boil for 5 minutes. Then turn it down to a simmer and add the cooked beans. Let the soup simmer uncovered for at least an hour to cook the lentils through. I like to let it simmer for longer so that the flavors can all get to know one another
Add salt and pepper to taste. You can enjoy this soup straight out of the pot or add some rustic breadcrumbs.
Let it boil for 5 minutes. Then turn it down to a simmer and add the cooked beans. Let the soup simmer uncovered for at least an hour to cook the lentils through. I like to let it simmer for longer so that the flavors can all get to know one another
Add salt and pepper to taste. You can enjoy this soup straight out of the pot or add some rustic breadcrumbs.
Roughly cut up a older french loaf into bite size pieces. In a bowl, lightly cover them with olive oil and a healthy sprinkling of dried Italian spices.
Spread them out on a baking sheet and bake at 400°F until they turn a nice toasty brown. Add these to your bowl of soup with some grated parmigiana cheese.
Spread them out on a baking sheet and bake at 400°F until they turn a nice toasty brown. Add these to your bowl of soup with some grated parmigiana cheese.
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