My friend Ardell made and shared this soup with me. I've now made and shared with my friend, Musetta, who noted that she thought you could add other vegitables. I agree.
Modifications have been made to the original recipe reducing the amount of milk, increasing the chicken stock, and adding several cloves of garlic. I hope you find it as delicious as I do, and please email me if you make modifications enhancing it further.
Here's what you'll need:
1 lb. spicy Italian pork sausage
32 fl. oz. Pacific Foods free range chicken broth, low sodium (or homemade)
1/3 cup heavy whipping cream (or use more 1/2&1/2. I had some whipping cream I needed to use-up)
2 cups 1/2&1/2 (remember when I mentioned this is comfort food)
4-5 green onions, washed and sliced
1 large shallot, cleaned and sliced (you can substitute with a sweet red, white or yellow onion)
3 cups washed, skin on, and cubed organic potatoes (I used a bag of mixed color baby potatoes from Trader Joes)
4 garlic gloves, peeled and chopped
5-7 carrots, peeled and chopped
2 cups washed, center stem removed, torn kale leaves into 1-2 inch pieces
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes or less depending on how spicy you like it
1/2 teaspoon dried Ancho chilies (I like Simply Organic)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher or Omnivore salt
Heat a large soup pot over medium heat and crumble sausage into the pot. Cook and stir until brown and cooked through for approximately 10-15 minutes. Add carrots, potatoes, onions and garlic and saute. Stir periodically. Drain off excess grease if needed. Add 1/2&1/2, chicken stock, and spices. Cook on medium heat until carrots and potatoes are tender stirring periodically. Add kale and simmer another 5-10 minutes so kale remains bright green.
Homemade cornbread goes very well with this soup.
Note: This will not freeze well because of the cream so please share with friends/neighbors/family what you don't think you can eat.
Bon appetite!
