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Wednesday, January 30, 2013

Comfort Food

It’s a snowy day here in Omaha. There’s a nice 5” white blanket covering the dull brown that has been exposed for quite some time now. Unlike most, I like a good snowstorm … today it means homemade soup, wearing warm comfy layers and having the fireplace blazing while I type this.  Kind of idyllic – if you don’t have to go out and drive in it! ;)

Dear husband helped me chop and dice all of the goodness last night ... we like to make meals in advance sometimes and it means fun times shared together in the kitchen ... and its the perfect soup for a day like this!

Here is the approximate recipe for my Chicken Sausage, Apple, Bean and Kale Soup!

Medium sized onion – diced
2 cloves of garlic
1 Braeburn Apple – diced
8 0z Crimini mushrooms – diced
3-4 sage leaves (mine were dried from the garden) you cna use powdered sage too
Fresh cracked black pepper
Dash of sea salt
½ cup white wine
2 cans chicken stock
2 cups water
1 cup freshly grated Parmesan cheese + extra to top soup when served
2 cans cannellini beans- drained rinsed
1 bunch of Italian black Kale – chopped

In Le Crueset dutch oven, brown apple sausage and remove setting aside and slicing when cool.  Meanwhile, add 2 Tbsp olive oil, dash of sea salt, pepper, garlic and sauté onions until soft. Add sage, apples and mushrooms until they too soften.

Pour in white wine and stir loosening any caramelized bits. Add stock, water and sliced sausage. Bring to a boil and add cheese, then beans and kale … adjust seasoning as needed. Let simmer on stove for 30 or so minutes. Be careful not to add too much salt as the sausage is a little salty itself and the longer the dish cooks, the saltier it can taste.

When serving soup, top with grated Parmesan and serve with a toasted baguette … and a great glass of Italian Pinot Grigio pairs well … just say’n :)



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