As heard on today’s Market Report, here is the recipe from Chef Tony DiSalvo of Whist (after the jump)

Spicy Sausage, Tuscan Kale and Butternut Squash Soup

3 Tablespoons extra virgin olive oil
4 leeks, split and washed, sliced 1/16” thick
2 lbs butternut squash, peeled and diced, ¼”
2 lbs good quality spicy Italian sausage
2 bunches tuscan kale, washed and stems removed
Salt and pepper
3 qts chicken stock
Shaved parmesan cheese
Black pepper

Heat a 6 qt saucepot, over medium heat.  Add the olive oil and sausage.  Brown sausage on all sides and break in to small pieces with a whisk.  Allow fat from sausage to render.  Add sliced leeks and cook until translucent, about 6 minutes.  Add squash and cook for 3 minutes.  Add stock and season.  Simmer for 20 minutes.  Cut kale in to ½” strips and add to soup.  Simmer an additional 10 minutes.  Serve in warm bowls and top with shaved parmesan cheese, fresh ground black pepper and a drizzle of olive oil.

Options:

1-Eliminate sausage and use vegetable stock
2-For a heartier soup, add some cooked grains at the end, ie faro, fregola, Israeli cous cous, or pearled barley.

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