Kale, Potato and Sausage Soup

I have made this a few times - and posted it to facebook but forgot to cross-post here. So, here goes.

Start with a little olive oil,

sweat a leek (or small onion) with 1/2t salt and some black pepper

add a couple cloves of garlic sliced,

add the sausage meat (sweet italian) casings removed and brown

add stock (I usually use chicken or turkey)

taste the broth for seasoning and adjust

add potatoes sliced super thin (use a mandolin if you have one)

add kale sliced super fine.

cook until done.

(I didn't put any amounts because I usually adjust for what I have available and what I think the kids will eat)

Harvest Time Broccoli & Cauliflower Soup

Harvest Time Broccoli & Cauliflower Soup

This was a really SIMPLE soup. It's a good one for the "first soup of the season" because of its speed and simplicity if it's a beautiful autumn day you can go and enjoy it without spending a chunk of your afternoon chopping soup veggies!

I just used what I had on hand...left over from a veggie tray from Evan's birthday.
So, a whole head of broccoli or cauliflower would be too much.

Heat a little EVOO in the bottom of a soup pot
Slice a leek or chop an onion
Sprinkle a little salt & pepper
Add a bay leaf and any other herbs you like
Cut up cauliflower and broccoli into small pieces
toss with the other veggies and herbs
Cube 1 white potatoe and toss it in.
Add chicken (or veggie) stock to cover
Let cook until potato is tender
Add 1/2 red bell pepper diced (for color).

Yup, that's it. Really.

Easy RUSTIC Potato-Leek Soup

2 Leeks trimmed, cleaned and sliced
1 Sm Red Onion, peeled and sliced
1 lb potatoes cubed (peel is left on)
1 sm carrot minced
1 tsp tamari
1 tsp Worcestershire sauce
1/4 - 1/2 c dry sherry
1 can Cream of Chicken Soup
2-3 Cans of water
1 smallish bay leaf
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp salt
1/4 tsp oregano
1/4 tsp parsley flakes
Olive Oil
Butter

In Medium size soup pot, coat bottom with about 2Tbsp Olive Oil and 1 Tbsp butter
Add Onion, Leek and Bay and salt. Sweat, stirring occasionally until it is beginning to turn color.
Add a splash of sherry to deglaze pot and let it completely evaporate
Add the rest of the sherry - go light if your not sure about this flavor- the potatoes,the can of soup, and the water, the carrot, Worcestershire sauce and tamari.
Stir to combine
Add white and black peppers.
Let the soup cook for a good hour at a gentle simmer.
Add the herbs (and any additional ones you like) and cook for another 20 minutes.

Serve with warm crusty bread.