Sausage & Kale Soup

Make kale shine in this savory soup for your winter vegetables.

Prep Time: 2 minutes

Cook Time: 45 minutes

Servings: 5-6

FarmDeliver Shopping List

• 5 small to medium organic Idaho russet potatoes
• 1 whole bunch of spray-free kale
• 1/4lb mushrooms from Ferg's Fabulous Fungi
• 1 whole, small organic yellow onion
• 2-3 spray-free garlic cloves
• Lamb chorizo, beef sausage or pork sausage
• 4 cups pastured chicken broth (or 2 cups water and 2 cups broth)

Additional Ingredients

• Salt and black pepper

Directions

1. Wash the potatoes, mushrooms and kale.
2. Chop the potatoes into quarter-sized chunks and place them in a pot of water to boil. Use just enough water to submerge the potatoes.
3. Chop the mushrooms, onions and kale. Keep the kale separate.
4. Fry the sausage in a pan on the stove. Add the mushrooms, onions, and whole, unpeeled garlic cloves. Sautee on medium-high heat until golden brown. Spoon off some of the fat, or leave it all if preferred. (Grass-fed meats tend to be more lean.)
5. Once the garlic is soft, place it on a cutting board and smash it with the side of a knife to easily remove the shell. Finely chop the soft, exposed garlic clove, then re-add it to the pan.
6. Deglaze the pan with a ladleful of the potato liquid. Simmer for a minute then remove from the heat.
7. Once the potatoes are soft, drain all but 1 cup of the potato liquid.
8. Pour the sausage, mushroom and onion mixture into the potatoes. If necessary, swirl another ladleful of potato liquid in the pan to fully drain the ingredients into the pot.
9. Add the broth and the chopped kale to the soup pot.
10. Simmer everything together for about 15-20 minutes.
11. Salt the soup until full flavor is achieved. Optionally garnish with a drizzle of lemon juice and fresh or dried herbs.