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Roasted Garlic, Red Potato, Kale, and Sa

Source of Recipe

KSL
Roasted Garlic, Red Potato, Kale, and Sausage Zuppa

http://media.bonnint.net/slc/2496/249601/24960143.jpg?filter=ksl/150x92_crop


1 lb. mild Italian Sausage
1 sweet onion, chopped
1/2 tsp red pepper flakes, optional
12 small red potatoes, thinly sliced
1/2 bunch Kale, chopped, then rinsed
4 cups chicken broth
2 cups milk
2 cups water
1/2 cup sour cream or 1/2 cup heavy cream
2-3 cloves roasted garlic, or 1/2 clove roasted elephant garlic*
2 tbsp fresh thyme, snipped

Method:

*To roast garlic:

Slice off the top off the garlic bulb, exposing fresh garlic. Place garlic on a sheet of foil. Drizzle with olive oil or melted butter. Sprinkle with sea salt and fresh cracked pepper. Fold foil to make a sealed packet. Place on a cookie sheet and bake at 400, until garlic has caramelized; about 1 hour for elephant garlic, 20 minutes for regular sized garlic. Cool slightly.

To make soup:

In a medium sized saucepan, cook potato slices until just tender. Drain and set aside. Cook sausage and onion together in a stock pot until brown. Drain off excess grease. Stir in red pepper flakes. Add chicken stock, milk, and water. Bring to a boil and simmer for about twenty minutes. Whisk together garlic and cream, add to soup. Stir in Potatoes and cook for 7-10 minutes. Add kale and thyme. Cook for and additional 2-3 minutes. Makes 6-8 servings