Pat Kiernan tells us the New York Fall weather is imminent. While this is bad for tans and rooftop garden salads, it is good for sweaters and hearty soups. I previewed the latter today with a potato / leek / kale / roasted corn / chicken sausage combo. Recipe below.
1 lb chicken sausage (I used one with spinach and garlic), chopped into ½ inch pieces
3 to 5 medium white potatoes, chopped into ½ inch pieces
1 bunch of leeks, chopped small
1 bunch of kale, de-stemmed and chopped small
1 medium white onion, chopped small
1 lb of sweet corn kernels
4 cloves of garlic, minced
32 oz low-sodium chicken stock
2 cups of water
Red pepper flakes
In a large pot, heat about two tablespoons of olive oil over medium heat. Add leeks, onion and garlic. Saute until fragrant and just translucent. Add potatoes and season with salt, pepper, cumin, and red pepper flakes to taste. Cover and continue to cook, stirring occasionally, for about 8 to 10 minutes or until potatoes just begin to soften. Stir in chicken stock and water, and bring to a boil. Reduce heat and cover. Simmer until the potatoes are soft.
Pre-heat oven to 400 deg. Place the corn on a baking sheet and lightly coat with olive oil. Roast the corn for about 10 minutes, or until just brown.
In a separate frying pan, heat about one tablespoon of olive oil over medium high heat. Add chicken sausage and saute until browned.
Remove about half of the potato and stock mixture into a blender and puree until smooth. Add the pureed mixture back into the pot. Add chicken sausage, corn and kale to the pot, and simmer on low heat for about 20 minutes, stirring occasionally.