Four servings
2 cups of grain-free spicy sausage links (about 8 oz)
1 - 2 tbsp virgin olive oil
1 cup of onions, diced
One garlic clove, minced
4 cups of chicken stock
1/3 cup of 35% whipping cream
3 cups of black kale, stem removed and thinly sliced
One large russet potato, peeled and cut into 1/2 inch dice
Method
Preheat oven to 300°F
Place the sausage links on a sheet pan and bake 25 minutes or until done. Let cool, then slice in small bite-sized pieces that will fit on a soup spoon.
Add olive oil to a soup pot and heat to just slightly warm.
Add the onions and a bit of salt to the pan.
Sauté the onions over medium heat until they are soft and almost transparent.
Add garlic to the onions and cook another minute or two.
Add the chicken stock, the cream and the sliced sausage and the kale and simmer for 10 minutes.
Add the potatoes and simmer until just done.
Ready to serve
Chef's Notes:
Use your homemade chicken stock or butcher prepared stock if possible.
Keep an eye on the potatoes - you don't want them overcooked and mushy.
Use a trusted butcher for your fresh spicy Italian sausage - it makes the soup. Fennel sausage will work also.