Ingredients with Measurements:
- 1 lb rye sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 bunch kale, chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add sliced rye sausage and cook until browned, about 5 minutes.
2. Add chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
3. Pour in chicken broth and diced tomatoes with their juice. Stir to combine.
4. Add chopped kale, dried thyme, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot with crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking sausage, onion, and garlic
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- Rye sausage can be substituted with any type of sausage, such as Italian or chorizo.
- Chicken broth can be substituted with vegetable broth or water.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Kale can be substituted with spinach or Swiss chard.
Variations:
- Add cooked white beans or lentils for extra protein and fiber.
- Use different spices, such as cumin or coriander, for a different flavor profile.
- Add diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- Use a sharp knife to slice the sausage thinly and evenly.
- Remove the tough stems from the kale before chopping.
- Taste the soup and adjust seasoning as needed before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Crusty bread or croutons
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the sausage is cooked through before adding the other ingredients to the pot.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Rye sausage is a traditional German sausage made with rye flour and spices.
Flavor profiles:
- The soup has a smoky and savory flavor from the rye sausage and smoked paprika, balanced by the earthy flavor of kale.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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