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This makes about 12 filling bowls of soup that run about 9 Weight Watchers points apiece.
Ingredients:
-about 6 tablespoons of really good butter - spring for Kerrygold, it's worth it!
-a leek/big yellow onion/shallot (whatever you've got)
-5ish cloves of garlic
-4-5 carrots
-5ish potatoes
-some kind of sausage - I used artichoke parmesan chicken sausage, italian would be good, whatever
-about 6 cups of raw kale (it wilts down SO MUCH it's barely present by the end)
-couple of diced roma tomatoes (or one big one)
-3ish cans of beans - I used cannellini and small red beans
-10 cups of chicken broth
-water, if you feel like it (see Method)
-about 1/2 cup of white wine
-cup of cream
-salt and pepper to taste
Method:
I put my leek, garlic and carrots in the butter to sautee until they started to caramelize. Then deglazed with the wine, added the potatoes, threw in enough of the broth for them to basically braise in covered for a few minutes. At this point I was cooking sausages on the George Foreman - they could also be pan fried or just cooked in the soup, but I was taking Annie's portion out before I added meat to the pot. Following the potatoes, kale went in, and once that was about half wilted, the rest of the broth and the beans. I ended up adding about 3 cups of water somewhere in here, which worked out well. I finished the soup (off the heat) with the tomatoes, cream, salt and pepper.
I had it with the same wine I used in the soup, which happened to be this one but, you know, it probably doesn't matter which you use beyond not pouring pure vinegar in.
Everybody loved it. We had a (somewhat sophisticated, foodie of a) teenage dinner guest, but everybody in my family tore it up. I think Jake actually had fourths, but he was using a pretty small bowl :)
Ingredients:
-about 6 tablespoons of really good butter - spring for Kerrygold, it's worth it!
-a leek/big yellow onion/shallot (whatever you've got)
-5ish cloves of garlic
-4-5 carrots
-5ish potatoes
-some kind of sausage - I used artichoke parmesan chicken sausage, italian would be good, whatever
-about 6 cups of raw kale (it wilts down SO MUCH it's barely present by the end)
-couple of diced roma tomatoes (or one big one)
-3ish cans of beans - I used cannellini and small red beans
-10 cups of chicken broth
-water, if you feel like it (see Method)
-about 1/2 cup of white wine
-cup of cream
-salt and pepper to taste
Method:
I put my leek, garlic and carrots in the butter to sautee until they started to caramelize. Then deglazed with the wine, added the potatoes, threw in enough of the broth for them to basically braise in covered for a few minutes. At this point I was cooking sausages on the George Foreman - they could also be pan fried or just cooked in the soup, but I was taking Annie's portion out before I added meat to the pot. Following the potatoes, kale went in, and once that was about half wilted, the rest of the broth and the beans. I ended up adding about 3 cups of water somewhere in here, which worked out well. I finished the soup (off the heat) with the tomatoes, cream, salt and pepper.
I had it with the same wine I used in the soup, which happened to be this one but, you know, it probably doesn't matter which you use beyond not pouring pure vinegar in.
Everybody loved it. We had a (somewhat sophisticated, foodie of a) teenage dinner guest, but everybody in my family tore it up. I think Jake actually had fourths, but he was using a pretty small bowl :)
