Sausage and Greens Soup

 

Its not often we get cool rainy days here in S.E Texas, but when we do I'm loaded with an arsenal of rib sticking soups.   This is a new(ish) one loaded up with baby greens that you need a fork to practically get through it.  Man is is hearty.

Thank goodness for supermarkets wising up and prepackaging greens along with the usual suspects of a "salad bar".  In this case I used Kroger's baby green mix...spinach and kale in their tender young form.  Just add to a soup and you'e done.  In terms of the kale, thats a labor savor using baby version as you don't neet to destem and chop them before adding.  Makes for stupid easy cookery.

Ingredients

• 2 lbs mild smoked sausage such as kielbasa
• 1 large sweet onion
• 48 oz chicken broth
• 1 lb  mixed baby greens (kale and spinach)
• 2 T finely chopped basil
• salt and pepper to taste
• 2 T olive oil
• 2 T flour

Method

Thinly slice saudage (approx 1/4'').  Heat large stock pot over medium heat, add olive oil then sausage.

Stir occassionally.  Coarse chop the onion and add to browning sausage.   Cook 5-8 minutes until sausage is browned and the onions ar translucent.  Add flour and cook 1 minute.

Stir in stock.  Simmer 10 minutes until lightly thickened.  Slowly add greens by handfuls in batchs slowly stirring in and allowing to wilt before adding next batch. Test for seasoning and add salt and pepper as needed to taste.  Add basil.

Simmer 10 minutes to fully wilt kale.  Serve hot with additional basil and maybe a sprinkle of parmesan.