Fossil Farms Smoked Duck Sausage + Kale Soup
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Prep Time: 60 minutes
Yields: 4-6 portions
For the chilly nights ahead, a big bowl of hearty soup is sure to satisfy and often makes for great leftovers the next day. Adding Smoked Duck Sausage into the mix makes this recipe a real winner!
1 package Fossil Farms’ Smoked Pekin Duck Sausage with Apple Brandy
2 qts. chicken stock
1 tbsp. olive oil
1 medium onion, small diced
1 carrot, small diced
1 celery stalk, small diced
1.5 lbs. Russet potatoes, washed, medium diced
1 tbsp. fresh thyme, diced leaves
2 lbs. kale, trimmed, chopped, rinsed, drained
Kosher salt, to taste Black pepper, to taste Pinch of cayenne pepper
1 large stock pot
1 Heat oil in stock pot over medium-high heat. Add sausage and cook until brown on all sides. Transfer sausage to cutting board and allow time to cool before slicing in 1⁄4 inch disks.
2 Reduce heat and add onion, carrot, celery to pot. Season with salt and pepper to taste. Cook vegetables until tender.
3 Add potatoes and chicken stock. Once stock raises to boiling temperature, add kale, thyme and alixws sausage. Simmer for 45 minutes until potato is cooked and kale is tender.
4 Before serving, try broth and add more seasoning to taste.