Recipe of the Month
by Caroline Thiessen
Hello neighbours! With just a couple more months of technically winter weather, I’d like to share a soup recipe with you. This one has my husband’s seal of approval meeting the requirements of hearty, flavourful, and lots of meat. It uses a staple ingredient from my childhood called Mennonite farmer sausage. This makes the best soups. I hope you give it a try and let me know if you do!
Sausage, Potato, and Kale Soup
• 1 tbsp. oil of choice
• 1 link farmer sausage, chopped bite-sized
• 1 onion, chopped small
• 6 cloves of garlic
• Up to 1 tsp. red chilli flakes (1 tsp. brings the heat)
• 2 heaping tbsps. smoked paprika
• 6 potatoes or so chopped small
• 1 carton chicken stock
• Handfuls of kale leaves (no stalks), chopped very small
• 1 cup or so frozen corn
• Salt and pepper
• Small rind of parmesan
• Couple tbsps. of cream
This recipe is very forgiving. Literally everything can be measured with your heart
With a splash of oil in a medium to large soup pot over medium heat, brown your cut sausage for five minutes while stirring occasionally. Add in your onions for another four to five minutes followed by your garlic, chilli flakes, and paprika. Cook for one to two minutes. Then add your chicken stock and fill the rest of your pot two-thirds of the way with water to cook your potatoes. Season with salt and fresh cracked pepper. Once potatoes are cooked add corn, kale, and piece of parmesan rind if you have it. Cook for a couple of minutes and turn off heat. Taste to adjust seasoning. Add cream slowly while stirring. Enjoy!
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