Wednesday, January 26, 2011

Dark Days Update #8: Soup & Salad

Sunday's Dark Days meal saw us reaching for something fresh and something from the freezer for dinner. With a bag of fresh salad greens and a butternut squash from Saturdays Winter Farmers Market we decided to roast the squash with some onions and add it to our salad along with the delicious 'Herdsman's Cream' cheese I picked up at the market. To compliment the salad and to warm our very cold stomachs we defrosted a great Kale & Bean soup.
Fresh salad greens in the dead of winter was certainly a welcome treat!
The soup was great on a cold night, and the leftovers made a perfect lunch on a Monday afternoon that saw temperatures dip as low as -3 Fahrenheit!
Kale & Bean Soup
serves 4
1-2 lbs kale
1 large yellow onion
3-4 potatoes peeled and chopped
2-3 carrots, peeled and chopped
8 cups chicken broth
2 sausages**
1/4 cup olive oil
6-8 cloves of garlic peeled and crushed
1 lb cranberry beans
1 hot pepper, seeded and diced
1/3 tsp paprika
salt and pepper to taste
**To make this dish vegetarian friendly I cook and add the sausage when I want a portion for me. However I have included the sausages in the regular recipe and preparation. Feel free to omit them. I defrosted the soup on Saturday afternoon and cooked a sausage for my portion as the soup heated up. Generally a dish like this calls for chorizo or languica, but I substituted hot Italian lamb sausage and it was a perfect fit.

-Slice sausage, and cook in olive oil with onion and garlic. Add garlic last so it does not completely brown. Add liquid and allow to simmer for 10 minutes.
-Rinse Kale and tear into bite size pieces, discarding the stems.
-Add Broth, potatoes, carrots, and kale. Simmer for 30 minutes.
-Add Beans and simmer an additional 15 minutes, or until beans are fully cooked. I used dry beans and had to soak them overnight.

This is a great soup to make ahead of time and freeze. I made this recipe in mid-November when I had just harvested my Kale and froze it.

I served the soup with some of the Cheddar & Leek muffins I made back in November.

Local Ingredients in our Soup & Salad: Salad Greens & Butternut Squash (Red Fire Farm), Onion for Salad (Allandale Farm), _____ Cheese (West River Creamery), Carrots, Onion, & Potatoes for Soup (Kimball's Fruit Farm), Hot Lamb Sausage (Stillman's Farm) Kale, Beans, & Hot Pepper for Soup (My Garden), Garlic (Linabella's Gourmet Garlic & Allandale Farm).

Between the great Viking themed dinner we attended on Saturday & a great local dinner Sunday I felt like it was summer again with the abundance of local produce I got to enjoy over the weekend!


henbogle said...

The soup sounds great, especially with this cold snap, brrr!

meemsnyc said...

That meal looks amazing! You are doing amazing with your local challenge!!

Fred said...

henbogle- the soup IS great. If you enjoy sausage I highly suggest adding a spicey sausage to the mix. It was a perfect lunch when we had subzero tempratures.
Meems- Thanks so much. It certainly has been a challenge but I've really enjoyed it.