A rich home-style soup, loaded with wilted greens, chunky potatoes and smoky flavour is served with a crusty roll for a comforting starter or entrée.
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|1. Heat oil in large stock pot set over medium-high heat; cook sausage for 3 to 5 minutes or until lightly browned. Add onion, carrots, garlic, thyme, rosemary and hot pepper flakes; reduce heat to medium-low. Cook for 8 to 10 minutes or until softened and fragrant.|
|2. Add soup; bring to simmer. Simmer for 8 to 10 minutes. Stir in kale, cream, and salt and pepper. Heat until kale is wilted and soup is steaming (do not boil). Hold warm for up to 6 hours or let cool and refrigerate for up to 3 days.|
- Serving: Heat 2 cups (500 mL) soup until steaming; spoon into serving bowl.