A few weeks ago we had our dear friends Chuck and Kat and their son Elliott over for dinner. They ended up bringing dinner to us that night (in their phenom Le Crueset pot). I gotta say, I was SUPER excited!
You see, Chuck and Kat belong to Eckerton Hill Farm’s CSA as well so I knew two things: 1. They had delicious, fresh produce that they’d be cooking that meal with – YUM! and 2. They are just cool (because clearly anyone that belongs to this CSA is cool) <– TOTALLY bias!
They brought a soup that night (yay for me!) and it was a delicious, seriously amazing, Sausage Soup with Potato, Kale, Carrots, etc. The whole pot was gone almost immediately! I just had to try and re-create so I give you my “Copycat” version of Chuck and Kat’s soup!
This past Sunday I made it again! Perfect timing – I headed out to Wyebrook Farm for a Girl’s Day Out and came home with a bunch of great veggies for this soup.
Here’s how it went:
1. Saute shallots, garlic, and sausage in olive oil until sausage is cooked.
2. Add diced potatoes, sliced carrots, and chicken broth.
3. Bring to a boil and simmer for ~ 2 hours. Until potatoes and carrots are just soft.
4. Add 1 cup milk and chopped kale. Cook ~5 minute.