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Ingredients:
3 c. water
4 oz. smoked garlic sausage
1/2 lb. Russet potatoes, peeled, sliced
4 c. canned chicken broth
1 lg. kale bunch, stems removed, leaves thinly sliced
2 tbsp. olive oil
Direction:
Bring 3 cups water to boil in
heavy large saucepan. Pierce sausage several times and add to
water. Poach 15 minutes. Drain sausage, reserving poaching
liquid. Return liquid to saucepan. Cut sausage in half
lengthwise. Cut crosswise into 1/4 inch wide slices. Set
aside. Add potatoes and broth to poaching liquid. Simmer until
potatoes are tender, about 25 minutes. Transfer half of
potatoes and liquid to processor and puree. Return puree to
saucepan. Add kale and oil and simmer until kale is tender,
about 5 minutes. Mix in sausage and heat through. (Can be made
1 day ahead. Cover and chill. Rewarm over medium heat,
stirring frequently.)
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For
Details about Ingredients , check your nearest American Store
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