I live in Texas. Except for the August heat, I love the weather here. After months of HOT, we get a month or two of cold weather, maybe 2 snow days, although Texas Snow is really sleet, hail and flurries that turn to road hazards the moment they hit the ground.
I look forward to the cold months for a couple of reasons:
- I get to warm my icy feet on my dear husband’s legs and make him curse me every single night (MUAHAHAHA),
- I can go for months without worrying about my toenails being presentable,
- There is the possibility of going on a ski trip (YAY!),
- And it’s not unbearably hot when I use the stove and oven to cook or bake!
The hubs pretends to HATE #1, but I am really doing him a favor since he’s always hot and I’m always cold – it evens it out! #4 means that it’s time to make hot things – like snickerdoodles, kartoffelsuppe, cakes, and kale soup.
Since I have been lax in posting, this will be a two-fer. Just for you!
The soup making began with a request for something with kale.
I like kale, but I never know what to do with it besides kale chips, and anytime I don’t know what to do with a vegetable, soup is usually the fallback. So I decided to make a kale soup. I added sausage to it, and it actually turned out kind of like the Zuppa Toscana at Olive Garden, only better.
The next soup-making quest began with a craving for german food. We eat at Everything German in Bedford fairly often, and I LOVE their kartoffelsuppe (german potato soup). We eat out way too much, so in an effort to cut back on our food costs, I decided to take a crack at making it myself. It was a smashing success, if I do say so myself.
As with any meal, the animals in our lives benefit as well:
Kale/Sausage Soup
What You Need
- 2 bunches Kale, torn into bite-sized pieces (I give the ribs to the bunnies)
- 5 medium Carrots, sliced
- 12 whole Red Potatoes, slided (I used a mandolin slicer)
- 1 whole Onion, diced
- 1 pound Italian Sausage
- 1 teaspoon Red Pepper Flakes
- 2 cups Low Sodium Chicken Broth
- 4 cups Half-and-half (optional)
- Oregano
- Black Pepper
What to Do With All That
- In a medium pot, boil sliced potatoes and carrots until tender. Drain and set aside.
- In a large soup pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth and half-and-half (if desires, if not, replace with water).
- Simmer for 30 minutes.
- Give it a taste and adjust seasonings as needed.
- Add the potatoes, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
- If one of you wants creamy soup and one doesn’t, splash some half and half into your bowl at the end. I like it better that way, hubs disagrees.
Kartoffelsuppe
What You Need
- 6 large Russet Potatoes
- 4 medium Carrots
- 2 stalk of Celery
- 3 Leeks
- Sprig of Parsley
- 2 Onions
- 4 slices of Bacon (more fat the better)
- 2 Tbsp Butter
- 3 Tbsp Flour
- 8 cups Salted Water
- Pinch of Marjoram
- Salt and Pepper to taste
What to Do With All That
- Slice Potatoes, Carrots, Celery, Leeks, dice Onions and mince Parsley
- Add to Salted Water and bring to a slow boil in a large pot
- Cook until Potatoes are tender
- Chop Bacon into small pieces and fry in large skillet
- Add Butter and onion and sauté in skillet until browned
- Add Flour to skillet and mix thoroughly, cook over medium heat for 2 minutes
- Slowly add 1 cup of liquid from soup pot to skillet, stirring until combined
- Add skillet mixture to soup pot
- Stir in Marjoram
- Simmer for 25 minutes
- Puree using an immersion blender
- Add water until desired consistency is achieved
- Salt and pepper to taste
- Bring to a slow boil, then serve
ENJOY!