Prep Time : 15 minutes Cook time : 90 minutes Makes 5-6 servings Ingredients 1 tbsp vegetable oil 1 12-16 ounce package cooked smoked sausage links , cut to 1 / 2 ” thick slice . For a something different , use cooked Italian sausage 1 stick salted butter 1 medium sized yellow onion , diced 1 pound red potatoes diced 3 celery stalks diced
Sausage and Kale Soup
2 carrots , large diced 1 tsp minced garlic 1 / 3 cup flour 8 cups chicken broth or stock ( 2 ) 32 ounce boxes Salt and pepper to taste 1 lb . kale stems discarded , torn Instructions Heat the oil in a large soup pot over medium high heat . When hot , add the sliced sausage and fry , stirring occasionally , until browned , 5-7 minutes . Remove the sausage from the pot and set aside in a medium bowl .
Add the butter to the pot and melt over medium heat . Add the onion , potatoes , celery , garlic and carrots . Stir occasionally for 8-10 minutes until vegetables have softened and onion is translucent . Stir in flour and cook , stirring constantly , for minute .
Add the broth , sausage , sea salt and pepper to taste , and
RECIPES
stir to combine . Increase the heat to medium high and bring to a boil . Reduce the heat to low and simmer for 45 minutes until the vegetables are tender .
Stir in the kale and simmer until slightly wilted , about 15 minutes . Ladle the soup into bowls and serve hot . Store leftovers in a covered container in the refrigerator for up to 5 days
Prep Time : 15 minutes Cook time : 30 minutes Makes 5-6 servings Ingredients 1 / 2 stick salted butter 1 medium onion , medium diced 1 stalk celery , medium dice 1 slice thick-cut bacon 2 tsp garlic , minced 1 pound red potatoes peeled + medium dice 1 small head cauliflower , cut into florets 1 cup dry white wine
White Cheddar Potato
6 cups chicken stock 4 cups white cheddar cheese , grated 1 / 2 cup sour cream salt + pepper to taste 4 green onions , chopped for garnish Instructions In a large soup pot , melt the butter over medium heat . Add onion , celery , garlic and bacon and cook until the onion is translucent .
Add diced potatoes , cauliflower florets , and white wine . Give ingredients a stir ( scraping up the bits at the bottom of the pot ) and continue to cook until the wine has reduced by 1 / 2 .
Pour in chicken stock , lower the heat to medium-low and cover with a lid . Let cook until potatoes and cauliflower are tender .
Once vegetables are tender , use an immersion blender to puree the soup until smooth . If you don ’ t have an immersion blender , work in batches to process in a standard blender . ** Fill blender no more than 1 / 2 way full and removing the steam vent from the lid .
Once the soup is smooth and velvety , add grated cheese + sour cream . Season with salt + pepper to taste . Garnish with green onions .
Serve with your favorite crusty bread .
Prep time : 15 minutes Cook time : 45 minutes Serves 6 Ingredients 6 bacon strips , chopped 1 pound red potatoes ( about 3 medium ), chopped 2 medium carrots , chopped 1 medium onion , chopped 6 garlic cloves , minced
Vegetable Lentil Soup
3 / 4 teaspoon ground cumin 1 / 2 teaspoon salt 1 / 2 teaspoon rubbed sage 1 / 2 teaspoon dried thyme 1 / 4 teaspoon pepper 1-1 / 2 cups dried lentils , rinsed 4 cups chicken stock Instructions In a large saucepan , cook bacon over medium heat until crisp , stirring occasionally .
Remove with a slotted spoon ; drain on paper towels . Discard drippings , reserving 1 tablespoon in pan . Add potatoes , carrots and onion ; cook and stir 6-8 minutes or until carrots and onion are tender .
Add garlic and seasonings ; cook 1 minute longer .
Add lentils and stock ; bring to a boil . Reduce heat ; simmer , covered , 30-35 minutes or until lentils and potatoes are tender .
Top each serving with bacon .
NormanMagazine . com | JANUARY / FEBRUARY 2022 33