Uncle Sams Kale And Sausage Soup Recipes

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

Steps:

• In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Steps:

• Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
• Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Steps:

• Start by bringing a pot to medium heat. If your pot that you use for soup isn't suitable for frying as well, use another and transfer all ingredients later to your soup pot.
• Add the oil and Italian sausage. Cook for a few minutes and allow to brown. Do not over stir. If you find the oil to be smoking, your heat is too high. The oil should not smoke, but steam should of course come off the pan.
• While you wait the few minutes for the sausage to brown, use this time to halve the onions, peel, and slice to make onion ring halves. I like texture, but if you prefer, you can dice them smaller. Add them to the sausage.
• Dice the garlic and THINLY dice the habanero. Make sure to wash hands thoroughly afterward and don't scratch your eyes or other sensitive areas. Regret will follow. Add these to the mixture.
• Add your herbes de provence. If you don't have that, don't worry. Liberally (about 1-2tsp of each) add some rosemary, sage,salt, pepper, oregano, basil and savory. Add a little more if you're using unseasoned sausage. Fresh herbs are fine to be substituted, and are probably better.
• Occasionally stirring the mixture as it cooks, take your two potatoes, halve them, and make thin potato chip-like slices of them.
• After everything is cooked (from the moment you added the oil about 10-15 minutes should have passed), now add your broth and the potatoes.
• Bring it to a boil and continue to boil until the potatoes are soft.
• Once the potatoes are soft, dice the kale to bite sized pieces and add to the mixture along with the milk. stir well.
• Heat the mixture through, stirring occasionally. Just before it boils, it is ready.

Steps:

• For the sausage: Heat a dry skillet and toast the fennel seeds until fragrant. Add toasted fennel to the pork along with the Espelette pepper, red chili flakes and a big pinch of salt. Toss and set aside. Over high heat, coat the bottom of a soup pot or Dutch oven with olive oil. Position the meat grinder over the pot. Add 5 whole garlic cloves and the onions to the meat mixture. Turn the grinder on high and run the sausage mixture through the grinder. Use the plunger if needed to push the meat through and into the heated soup pot to brown.
• For the soup: When the sausage has begun to brown and caramelize, add the onions and garlic, roughly chopped, to the pot. Stir the sausage mixture so it doesn't stick to the bottom; then add olive oil and cook 2-3 more minutes. Add the stock and a pinch of salt, scrape the bottom of the pot with a wooden spoon, and cover. Bring to a rolling boil over high heat.
• As the soup comes to a boil, thinly slice the potatoes on a mandoline. Stir them into the soup, making sure the slices come apart. Add plenty of freshly ground black pepper and another pinch of salt. Cover, bring back to a rolling boil, and continue to let boil for 20 minutes.
• Finish the soup: Reduce heat to low and remove lid. The potatoes should be broken down and the soup thickened. Adjust the seasoning with salt and pepper; then stir in the vinegar. Pull the fibrous stem out of the kale leaves and discard; roughly chop the leaves and add to the soup to wilt. Ladle into bowls and serve with more pepper, salt, a drizzle of olive oil, and a fresh grating of Parmesan.