I will be making this tonight. It is one of my favorites. I think you will like it too.
Sausage and Kale Soup:
1 lb. ground sweet Italian sausage
1 Tbsp. butter
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
2 cloves garlic, crushed
2 tbsp. red wine vinegar
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried rubbed sage
¼ to ½ tsp. crushed red pepper flakes
4 cups low-sodium chicken broth
1 cup heavy cream
½ medium head cauliflower, cut into small florets
3 cups kale, chopped
½ to 1 tsp. sea salt, or to taste
½ tsp. freshly ground black pepper
Heat a large saucepan or Dutch oven over medium-high heat. Add ground sausage, breaking up the meat. Cook, stirring occasionally until browned and cooked through about 5 minutes.
Using a slotted spoon, remove cooked sausage and allow to drain on a plate covered with paper towels. Discard drippings, but do not wash pan.
Melt butter over medium heat. When bubbling subsides, add onion and carrot. Cook until onion begins to brown on the edges and becomes somewhat translucent.
Stir garlic into onion and carrot mixture. Cook one minute. Add red wine vinegar and cook until syrupy, scraping up browned bits-about 1 minute.
Stir in oregano, basil, sage and red pepper flakes. Pour in stock and heavy cream. Increase heat to medium-high.
When soup reaches a simmer, add cauliflower and turn heat down to medium-low. Simmer uncovered until cauliflower is fork-tender, about 10 minutes. Stir in kale and cooked sausage. Cook 1 to 2 minutes longer, or until kale wilts and the sausage is reheated.
Season to taste with salt and pepper. The amount of salt needed may vary due to variation in brands of broth.
Cream of Broccoli Soup
This was one of the first dishes I learned at the Culinary Institute of Charleston. It is a relatively easy recipe. I am sure you will enjoy it.
3 oz butter
12 oz Onions, medium dice
3 oz Celery, medium dice
3 lbs Broccoli, chopped
4 qt Chicken velouté sauce, hot
2 qt. Chicken stock, hot
24 Fl. oz heavy cream, hot
TT salt and white pepper
8 oz Broccoli florets
1. Sweat the onions, celery, and broccoli in the butter, without browning, until they are nearly tender.
2. Add the velvet sauce. Bring to a simmer and cook until the vegetables are tender approximately 15 minutes. Skim the surface periodically.
3. Puree the soup, then strain it through a china cap.
4. Return the soup to the stove and thin it to the correct consistency with the stock.
5. Bring the soup to a simmer and add the cream. Season to taste.
6. Garnish with blanched broccoli florets just before service.
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I found this recipe on Allrecipes.com. Since beginning the keto-diet I will probably leave out the white potatoes and carrot and figure out what other things I can use. As of now each serving packs around 21 grams of carbs. This one is really tasty and serves 6.
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste
1. Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
2. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
3. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Calories 318 kcal 16%
Carbohydrates 21.5 g 7%
Cholesterol 63 mg 21%
Fat 15.8 g 24%
Fiber 4.4 g 18%
Protein 22.6 g 45%
Sodium 754 mg 30%
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