we are here to talk about soup.
With sausage and bacon and potatoes and onion and garlic.
And it’s very, very good.
•1 lb hot Italian bulk sausage
•2 baking potatoes, chopped
•1 onion, chopped
•2 tbsp minced garlic (3-4 cloves)
•Salt and pepper to taste
•1 tsp Aleppo pepper
•1/4 tsp dried rosemary
•1/4 tsp dried basil
•1 tbsp Sherry Peppers Sauce
•Bacon, cooked and crumbled*
•32 oz chicken stock
•4 cups chopped kale
•Fresh lemon juice
•1 cup heavy whipping cream
•2 tbsp flour
•Crushed red pepper
*I used maple roasted bacon in my soup.
Warm a tablespoon or two of olive oil in a Dutch oven over medium high heat, then add the sausage and cook, stirring and breaking up, for five minutes.
Add the onion and garlic and continue to cook, stirring, until the sausage is cooked through and the onion tender and translucent.
Deglaze the pan with a little of the chicken stock, scraping up as much of those dark brown crispity bits on the bottom of the pan as you can, then add potatoes, remaining chicken stock, Aleppo pepper, rosemary, basil, Sherry Peppers Sauce, and water (if needed) to cover, and bring to a boil.
Reduce heat, cover, and simmer until the potatoes are tender – I simmered mine for about two hours.
Give the pot a stir when you think to.
While the potatoes are cooking, rinse the kale under cold running water, then drain and toss with a bit of fresh lemon juice and let rest for a few minutes, which is thought to enhance it’s health properties.
About 30 minutes before you plan to serve the soup, whisk the flour into the heavy cream until it is smooth, then add to the pot with the kale and bacon.
Cook, stirring often, for about half an hour, until the broth has thickened.
Add salt, pepper, and a pinch – mebbe 1/4 teaspoon, because I started with rather spicy sausage – crushed red pepper to taste.
Serve with crusty bread.