2 cups of fresh kale.
The kale joins 2 3/4 cups chicken stock or broth and 1/4 cup heavy cream, as well as a medium Russet potato sliced into quarter inch thick slices that have been quartered (resulting in pie-shaped pieces). Everything is added to a heavy pot over medium heat.
Approximately 1/2 lb of hot, Italian sausage. When cooked and sliced, it joins the mix. I would recommend blotting it with a paper towel, otherwise it will exude all its grease into your soup.
Add salt and hot pepper flakes, and let the soup simmer for approximately 2 hours. One hour will probably suffice.
The finished product!
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2 comments:
this looks really good. i love soup soo much. the heavy cream makes me a little nervous though.
you could substitute the heavy cream with something else though!
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