Every time I hit up the Union Square Greenmarket I make a beeline for the organization’s information tent to check out their featured vendor. Because of them I have found my favorite apples (at Migliorelli), eggs (at Knoll Crest), goat cheese (at Lynnhaven), gluten-free breads (from Our Daily Bread).
Last week, while waiting for a friend I saw that they were sampling a Portuguese Sausage and Kale Soup on the coldest of days we’ve had in a long time! I happily took two (he insisted!) and took their recipe card to make at home (with every sample they offer the recipe and this one came courtesy of Bon Appetit). Temperatures are expected to hover in the low 20s this week and weekend, so I made a huge batch on Monday to help keep me warm (it worked!). Enjoy!
*This is for 4 servings, and can be doubled to serve more!
- 8 ounces smoked fully cooked sausage, sliced into rounds (I used Andouille)
- 5 1/2 cups chicken broth
- 1 1/2 pounds small red-skinned potatoes, cut into small chunks
- 2 cups dry white wine
- 10 cups thinly sliced trimmed kale leaves (about 1 1/2 bunches)
- 1/2 tsp caraway seeds, lightly crushed
- 1 tsp red pepper flakes
- Saute sausage over medium heat in a large saucepan until it begins to brown
- Add chicken broth, potatoes and white wine and bring to a boil
- Reduce heat to medium, cover and simmer for 10 minutes
- Add kale, red pepper flakes and caraway seeds to soup and simmer uncovered until potatoes and kale are very tender (about 10 minutes)
- Season soup with salt and pepper
- Serve immediately or let cool, portion, and refrigerate or freeze for use