Ingredients :
- 1 lb italian turkey sausage
- 2 boxes chicken broth, 32 oz each
- 6 russet potatoes, cubed
- 3 cups fresh kale
- 1 Tbsp minced garlic
- 1 cup sour cream or plain yogurt
Method :
- Brown and crumble sausage and garlic in Dutch oven. Remove sausage set aside.
- Add broth and potatoes to pot and bring to boil. Continue rolling boil under potatoes are just fork tender.
- Chop kale into bite sized pieces and add to pot. Simmer for ten minutes.
- Temper sour cream in a small amount of broth before adding to the soup so it doesn"t break.
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