Blackbeard Soup

Name: Blackbeard Soup
Ingredients: 2 Tablespoons Extra-virgin Olive Oil, Divided; 2 whole Sweet Italian Chicken Sausage Links; 1 cup Onion, Chopped; 3 cloves Garlic, Chopped; 12 ounces, weight Cremini Mushrooms, Sliced; 1 bunch Kale, Roughly Chopped; 1 teaspoon Sea Salt; 1/4 teaspoons Black Pepper, Freshly Ground; 4 cups Chicken Stock (low Sodium); 1 pinch Nutmeg; 1 pinch Cayenne Pepper

11 ingredients

3 steps

Ingredients

2 Tablespoons Extra-virgin Olive Oil, Divided
2 whole Sweet Italian Chicken Sausage Links
1 cup Onion, Chopped
3 cloves Garlic, Chopped
12 ounces, weight Cremini Mushrooms, Sliced
1 bunch Kale, Roughly Chopped
1 teaspoon Sea Salt
1/4 teaspoons Black Pepper, Freshly Ground
4 cups Chicken Stock (low Sodium)
1 pinch Nutmeg
1 pinch Cayenne Pepper

Directions

1

In a large stock pot over medium-high heat, add about 3/4 inches of water, 1 Tablespoon of olive oil and the sausage links. Cook, turning the sausages every couple minutes, until the water has boiled out, and the casings start to brown, about 10 - 15 minutes. Cooking them in water ensures that the sausages get fully cooked, preventing burnt casings.
2

Meanwhile, chop your veggies. When the sausages are nicely browned, remove them from the pot, and set aside to cool. Add the remaining olive oil to the same pot, reduce the heat to medium, and add the onions. Saute for 5 minutes, then add the garlic and mushrooms. Continue sauteing the mixture for 10 minutes more, or until the onions and mushrooms are nicely browned.
3

Meanwhile, thinly slice the cooled sausages. Season the vegetable mixture with half the salt and pepper, then add the chopped kale, folding and heating until just wilted. Add the sliced sausage, chicken stock and remaining spices, and bring to a boil. Then you are ready to serve. Serve with a fresh green salad and a hunk of crusty toasty bread.