KALE CREAM SOUP RECIPES

Steps:

• On medium high heat, brown the sausage until it looses its pink color; about 5-7 minutes. Drain the meat on a paper towel lined plate.
• Prep all your veggies and set aside.
• On medium high heat, sauté the garlic in a large pot until fragrant, about 30 seconds. Then add the chicken stock and let it come to a gentle boil.
• Add kale, potatoes, salt and pepper then cover and cook for about 12-15 mins, or until the vegetables become somewhat tender. Stir occasionally.
• In a separate dish, whisk together the milk and flour. Stir the mixture into the pot, and let it come to a boil. Boil gently for 5 mins until it thickens, stirring frequently. (Add the parmesan rind once the flour mixture has been incorporated thoroughly).
• Next, add the diced scallions, asparagus and sausage. Reduce the heat to medium and simmer for about 10 mins, or until all the vegetables are tender. Stir occasionally.
• Lastly, stir in the cream until nicely incorporated.
• Top off each bowl with fresh parsley and the remaining scallions.
• Serve with a side of crusty garlic bread.

Steps:

• Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
• Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.