Here is a really great winter soup recipe that I had copied from a
friend and have no idea of the source, but I can say for sure it was over 20
years ago so we are calling it fair game for “vintage gourmet” and anyway, it’s
cold and YOU NEED SOUP!
Nothing easier – put stuff in a pot, heat, eat. I like to
warm up fresh sour dough bread in the oven to serve with soup, but plain old
crackers or cheese straws work nicely too.
One trick: buy nice quality sausage from the deli and squeeze it out of the casing, then brown like ground beef – it tastes much nicer than slicing a sausage and leaving the casing on. Also, if you think you don’t like kale, try this. 100% better than raw kale in a salad, let me tell you, but don’t forget to cut away the tough stems first!
One trick: buy nice quality sausage from the deli and squeeze it out of the casing, then brown like ground beef – it tastes much nicer than slicing a sausage and leaving the casing on. Also, if you think you don’t like kale, try this. 100% better than raw kale in a salad, let me tell you, but don’t forget to cut away the tough stems first!
Now get a big pot out and cook up some soup! This works
nicely doubled.
- · Saute 4 ounces crumbled sweet sausage until crisp. Pour off fat.
- · Add 8 oz chicken broth, 1 cup water, 2 Tbsp tomato paste and stir.
- · Add ½ tsp fennel seed and a pinch of crushed red pepper. Salt as to taste.
- · Add 2 cups rinsed, torn kale and cook till kale is tender. Serve
