Chronicles reader Jeff responded to our last post looking for a soup recipe using kale. Coincidentally, Kitchen Chronicles friend and my personal CSA Guru Deana Novembrino had recently sent me her recipe for kale soup to help me make use of that Red Russian kale we got in. Give it a try Jeff and let us know. I'm going to try a vegetarian-ized version at home for Miss Kate, but VERY happy to see the double-shot of bacon AND sausage/chourico in Deana's recipe. B loves his pork products.
D's Kale, White Bean and Sausage Soup
3 C. cubed potatoes
1 T. olive oil
2 C. sliced chourico or Italian sausage
1 C. finely chopped bacon
1 medium sized onion, chopped
2 cloves garlic, minced
2 cups carrots, 1/4" dice
1 T. celery seed
1 can (28 oz) diced tomatoes
1 can cannellini beans, rinsed and drained
2 pounds fresh kale, ribs removed and chopped
(if using a tender kale such as red russian, you may leave the ribs in
6-8 cups chicken stock
3 T. dry sherry
Salt and pepper to taste
2. While potatoes are cooking, add olive oil to large stock pot and brown bacon and sausage. Once browned remove sausage and bacon.
3. In same stock pot sautee onions, garlic and carrots in remaining bacon fat. Add in celery seed and season with salt and pepper.
4. Once softened, add in tomatoes, cannellini beans, and kale. Cook until kale is cooked down. Add in potatoes and their cooking water and stock to cover ingredients and bring to a boil. Once boiling add sherry, cover and reduce to simmer for 45-60 minutes, Stirring occasionally.
Serve topped with grated parmesan and accompany with crusty bread.
Greens, beans, sausage...mm. Get your peasant on!
4 comments:
Mmmmmm. I'm going to go home and try this....er, in about 2 months, when my kitchen is finished.
I don't keep sherry around, what type of wine is best to substitute (er, if I have any wine not being consumed in other ways, that is)?
Jeff,
I think a nice dry sherry would be a welcome addition to your spanking new kitchen. Consider picking up a bottle. It also comes in handy in Asian cooking sauces when you don't have Shaoxing cooking wine on hand.
However, if you really want to avoid purchasing a bottle of sherry, try substituting a very dry white wine.
Perhaps if Deana checks in she can volunteer a few wine suggestions?
A dry/semi dry white wine (A Viogner, Reisling, or Sauvignon Blanc) or Vermouth would be a fine substitute but I find that the Sherry is really what makes the dish. You can get a bottle for like $5 at Trader Joe's or they have cooking sherry in most supermarkets.
This recipe also freezes really well....
Wow, jeff p, I see some real resentment toward your contractors simmering (get it) here...who do you use?
Post a Comment