Sunday, February 10, 2013

Put down that pizza menu and back slowly away...

Cyd was threatening to call Domino's for the second time in a week, so I hauled off to the kitchen and whipped up this warm, hearty, and tasty concoction that I had pinned awhile back: Creamy Smoked Sausage, Kale and White Bean Soup. (The little blob on top is a dollop of spicy German beer mustard--homemade, of course!) It was supposed to be Italian sausage and cabbage, but I went my own way with it, based on what I unearthed most readily from the freezer.

Creamy Cabbage and Double Smoked Bacon Soup
(or Kale and Regularly Smoked Bacon)
(Source: adapted from Closet Cooking, via Pinterest)
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

1 tablespoon olive oil
1/2 pound Italian sausage, casing removed (I used cooked smoked sausage--sliced--instead)
1/2 pound double smoked bacon, cut into 1 inch pieces (I used four pieces of regular bacon)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 (15 ounce) can cannellini beans, drained and rinsed (I used two cans, one pureed, one not)
4 cups chicken broth
1/2 small head cabbage, thinly sliced (I used a bunch of de-stemmed, chopped kale)
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1/4 cup heavy cream (up to a cup)
1 handful parsley, chopped
grainy mustard

1.Heat the oil in a large sauce pan over medium-high heat add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you go. Strain out the meat and set it aside.
2. Add the bacon to the same pan and cook until the fat renders, about 7-10 minutes. Strain out the cooked bacon and set it aside, reserving one tablespoon of fat in the pan.
3. Add the onion, carrot and celery and saute until tender, about 10-15 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Puree half of the beans (or one whole can) in a food processor with some of the chicken stock.
6. Add the chicken stock, sausage, bacon, beans, pureed beans, cabbage (or kale), oregano and bay leaf and bring to a boil, reduce the heat and simmer until the cabbage (or kale) is tender, about 10-15 minutes.
7. Season with salt and pepper, mix in the cream and parsley and remove from heat.
8. Serve garnished with grainy mustard.

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