Recipes

Smoky Kale Soup

 

A New England Favorite from the Portuguese Fisherman

1 pound spicy sausage, diced (chorizo, andouille or, if prefer not spicy, kielbasa)

1 onion, diced

1 bunch kale, remove stems and chop

2 tablespoons (2 turns around the pan) extra-virgin olive oil

3 medium white waxy potatoes, like yukon golds, peeled and diced

2 medium onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves, fresh or dried

Coarse salt and pepper

1 (15-ounce) can garbanzos (chick peas), drained and rinsed

1 can diced tomatoes

1 quart chicken broth

4 oz. CRYSTAL BROOK FARM SMOKED GOAT CHEESE

 

Heat oil in a deep pot over medium high heat. Add potatoes, onions and sausage, cover and cook 5 minutes, stirring occasionally.  Add garlic, bay leaves and kale to the pot. Cover pot and wilt kale 2 minutes. Season with salt and pepper. Add beans, tomatoes and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook  until potatoes are tender.   Ladle soup into 4 bowls and immediately top with 1 ounce of Smoked Goat Cheese.   Serve Hot.   Serves 4.

Pages: 1 2 3 4 5 6 7 8