Tip: Read directions completely before preparing.
Ingredients:
2 tablespoons olive oil
Pinch red pepper flakes (optional)
3 spicy Italian sausages, skins removed and crumbled
1 1/2 cups kale
2 large russet potatoes
4 cups chicken stock or broth*
1/2 cup heavy cream
Pinch red pepper flakes (optional)
3 spicy Italian sausages, skins removed and crumbled
1 1/2 cups kale
2 large russet potatoes
4 cups chicken stock or broth*
1/2 cup heavy cream
1 teaspoon salt*
Directions:
Wash, peel and slice the potatoes into 1/4 inch slices, then quarter them. Set aside.
Wash, remove stalk and chop kale. Set aside.
Remove skins and crumble sausage. Set aside.
Heat olive oil in a large heavy bottomed stockpot. Add red pepper flakes and sausage, and cook until there is no more pink.
Add kale and cook until wilted. Add potato and stock. Bring to a simmer and cook for 20 minutes. Add cream. Serve hot. Enjoy!
* If using canned stock or broth, do not add salt. If using homemade stock, add 1 teaspoon salt.
Servings: 4
Tip: This hearty soup is great with toasted garlic bread!
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