Ingredients with Measurements:
- 1 pound of Gloucester sausage, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 cups of chopped kale
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sliced Gloucester sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until the onion is translucent.
3. Add the chopped carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
4. Pour in the can of diced tomatoes and chicken broth. Add the dried thyme, salt, and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
6. Add the chopped kale and the cooked Gloucester sausage to the pot and let it simmer for an additional 5 minutes.
7. Taste and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the sausage and sautéing the vegetables
Low heat for simmering the soup
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 18g
Protein: 25g
Fiber: 4g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or chorizo.
- You can use any type of leafy green instead of kale, such as spinach or Swiss chard.
Variations:
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Use beef or vegetable broth instead of chicken broth for a different flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- If you prefer a smoother soup, you can blend half of the soup in a blender or with an immersion blender before adding the kale and sausage.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with a sprinkle of grated Parmesan cheese or chopped fresh parsley.
Pairings:
This soup pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Serve the soup with a slice of crusty bread or a side of garlic bread.
Troubleshooting advice:
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Gloucester sausage is a type of sausage that originated in the Gloucestershire region of England. It is made with pork, sage, and other seasonings.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the sausage and vegetables, with a hint of thyme.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Taste: Savory, Tangy, Herbal, Hearty, Comforting