Ingredients
- 1 quart cold water
- Chicken bouillon (enough for 1 quart)
- Pinch of cayenne
- 3/4 cup onion, chopped (about 1/8 inch)
- 1 1/4 teaspoons garlic, minced
- 2 medium potatoes
- 2 cups kale, stems and thick veins removed; torn into bite-size pieces
- 1 pound spicy sausage
- 3/4 cup heavy cream or whipping cream
- Shredded Parmesan cheese (optional)
Preparation
Step 1
•Punch holes in potatoes. Cook in microwave until almost done. Set aside.
• Place water, bouillon, and cayenne into a large saucepan over medium heat. Stir.
• In a skillet, cook sausage, breaking into small pieces. Drain. Place sausage onto paper towels to absorb any grease. Add sausage to saucepan. Stir.
• In a small saucepan heat 1 Tablespoon canola oil over medium heat. Add onions and sauté until almost translucent. (Do not brown onions.) Add minced garlic; sauté an additional minute. Add onion and garlic to saucepan. Stir.
• Slice potato halves crosswise into 1/4 inch slices. Add to saucepan. Stir gently.
• Add kale. Stir gently. Add cream. Cook and gently stir until soup returns to a simmer.
To Serve:
• Ladle soup into heated bowls.
• Sprinkle with shredded Parmesan, if desired.
• Serve with tossed salad and hot rolls.