Potato, pepperoni, and kale soup – 4 March 2014

I made this soup after a recipe posted online. It was terrific!

main140304I minced one fattish clove of garlic and sliced and diced about half a yellow onion, then cooked them in avocado oil on medium or medium low, adding 1/4 tsp salt and 1 pinch red pepper flakes, till some of the onions were browned a bit. I cut about 8″ to 10″ of a Molinari pepperoni in half lengthwise, then crosswise into maybe 1/8″ slices, and tossed them in with the onions and garlic and let them cook together for a bit. I added 4 cups of water and 2 chicken boullion cubes, plus probably 2 cups of chicken broth that I had put in the fridge, made from some recent chicken dinner’s scraps. I stemmed and cut up 16 small/med leaves of curly kale from the garden, and desprouted and mostly peeled four med/large Yukon Gold potatoes, then cut them in half lengthwise, and crosswise into thin slices. I added the kale and potatoes to the soup, plus another 1/2 tsp salt, brought it to a boil, and cooked on medium till done. Doing this over again, I’d wait and add the kale only 5 minutes or less from the end point, so it would stay its gorgeous green. It was right at the limit of saltiness and spiciness, but it was really great.

setting140304I had 1 glass of leftover wine, which I am pretty sure was the Vaucluse. Still excellent, despite having been stored for a few days in a container with rather a lot of air.

This entry was posted in Sausage, Soup and tagged , , , , , . Bookmark the permalink.

1 Response to Potato, pepperoni, and kale soup – 4 March 2014

  1. Pingback: Pepperoni, potato and kale soup – 11 December 2014 | A Dinner Blog

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