Description
I love putting together a great vegetable soup for lunch with everything from the Farmer’s Market!
Ingredients
8 cups chicken broth
1 1/2 cups halved baby new potatoes (pieces should be about ½-inch thick)
12 ounces precooked, smoked sausage (such as Andouille or Kielbasa), cut into ¼-inch slices
2 tablespoons clarified butter
¼ cup chopped shallots
1 ½ cups chopped carrot
3 teaspoons kosher salt, divided
2 cups finely shredded kale, packed
¼ cup chopped yellow bell pepper
1 cup chopped asparagus
1 cup cut sugar snap peas, each cut into thirds
1 tablespoon finely chopped garlic
1 cup crushed canned tomatoes
1 tablespoon tomato paste
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Instructions
In a large pot, over high heat, bring the chicken broth to a boil.
In a large sauté pan over medium heat, add the sliced sausage and cook, stirring occasionally, until browned, about 6 minutes. Remove the sausage from the pan and add it and the sliced baby new potatoes to the pot with the chicken broth.
To the same sauté pan, still over medium heat, add the clarified butter. Once heated, add the shallots and cook, stirring, for 1 minute. Add the carrot and 1 ½ teaspoons of salt and cook for about 2 minutes, or until the carrot begins to soften slightly.
Increase the heat to medium-high. Stir in the shredded kale, yellow pepper, asparagus, sugar snap peas and the remaining salt. Cook, stirring, for 3 – 4 minutes, or until the kale has wilted and the asparagus is crisp-tender. Add the garlic and cook, stirring, for 30 seconds more. Remove the pan from the heat.
By this time the potatoes should be fully cooked, but check to make sure and continue cooking a minute more if needed. Next, stir the vegetables into the pot. Then add the crushed tomatoes and the tomato paste. Stir and continue to cook for a minute or two, to allow the flavors to blend.
Add more salt if needed. Serve with freshly grated parmesan and chopped parsley.