Ingredients :
- 2 or 3 russet potatoes
- 1 onion
- 2 garlic cloves
- 1 lb Italian sausage
- 2 cups kale
- 2 (8 oz) cans of chicken broth
- 1 cup heavy whipping cream
- 1 quart water
Method :
- Wash all yo veggies, important to get the Walmart smell off em.
- Cut up the potatoes, dice the onion and garlic, throw into a big ole pan, toss it lightly with some olive oil so that shit won"t burn, and turn up the heat to 11!!! Jk, low/medium heat will do fine.
- Whilst all your carbs are heating up, start cooking the sausage in a separate pan, medium heat. Season if you like, just don"t go overboard with it. Recommendation: Salt and pepper, or, if you"re feeling a little fly: Tony Chachere"s Original.
- Once cooked completely, combine in big pot with potatoes, onion and garlic.
- Let potato/sausage/garlic/onion party continue. Stir occasionally.
- Chop up kale into thin strips or however you want, it"s your soup after all. Set aside, we"ll come back to those later.
- Side note: you"ll have a TON of leftover kale, thanks a lot Obama. It"s mighty bold preheat the oven to 450, toss the remaining kale in an olive oil/ sea salt mixture, put on a nonstick pan, salt lightly, and bake for 10-15 min. Kale chips muthalova!!!!
- Back to the action!
- Once you feel like everything is nice and cooked, add the chicken broth and water to the pot. Starting to look like a soup now, huh?!?
- Let simmer for 5 min or so.
- Add the kale you cut up earlier, add the whipping cream and stir until you get bored. Or until everything is blended nicely together. Your choice.
- Turn up the heat a little, throw a lid on it and have a beer my friend because we are done!!!!
- Simmer for 10 minutes or so, serve it hot!!
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