Okay, I get it. The weather is horrible this weekend across the country.
Snow and below average temperatures stretching from the mountain west, through the mid-west and into the northeast. The west coast is getting pounded with heavy rain, snow, mudslides and flooding.
See satellite image here:
http://www.weather.gov/...
So, how do you get through a rotten weekend of weather? Prepare a big pot of soup, get a nice loaf of crusty bread, and enjoy a nice glass of wine with it.
So go get dressed, brave the elements, and run out to the grocery store because I have a pot of soup for you to make that will lift your spirits - Spicy Sausage, Potato and Kale Soup.
Here is the recipe:
SPICY SAUSAGE, POTATO AND KALE SOUP:
Ingredients:
1 pound spicy italian sausage (I used chicken but pork is good too)
2 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 teasp. freshly grated nutmeg; enhances flavor of greens, use sprailgly
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes; or use vegetable stock, or mix half and half
1/2 cup heavy cream
Preparation:
1. Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
2. Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
3. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side.
And feel free to ad whatever else you like - sometimes I like cutting back on the amount of potato I use and add a cup of chickpeas.
Do not over cook soup so potato's do not become mushy.
My choice of bread with this?
A crusty piece of olive bread but pick what you like.
My choice of wine.
A bottle of St. Francis Merlot - my favorite!
Enjoy!!