Kale soup with potato and sausage

In the book We Eat at Home, Samuel Levie shows you everything he makes for his family. This kale soup with potato and sausage is one of them. Wonderfully wintry and savory.

Samuel about this recipe: “For a long time, I found kale a little boring. The only way I knew it was in the perfectly tasty traditional mashed-potato dishes. But when I traveled through Italy, I discovered that the Italians are much more inventive with their version of kale. Cavolo nero, or Tuscan kale, may look different, but in terms of flavor and texture it resembles our good old kale. Cavolo is used as a base in soups such as ribollita and eaten in salads and on bruschetta. In Portugal, they also make a delicious soup from Tuscan kale or regular kale: caldo verde. Very simple but warming, and ready in no time. All in all, kale is completely cool again.”

Method

Finely chop the onion and garlic. In a heavy-based pan, sauté the onion and garlic until soft and translucent. Remove the casing from the sausage and cut it into large pieces. Fry the sausage with the pimentón for a few minutes. Peel the potatoes, cut them into large chunks and add them together with the stock and bay leaves. Season with salt and black pepper. Boil for just over fifteen minutes. The potatoes will be tender and may fall apart. This will help thicken the soup. Finely slice the kale and add it. Cook in the soup for a few minutes. Serve the soup with a drizzle of good olive oil and some pieces of crusty bread, briefly toasted in the oven.

We Eat at Home
Samuel Levie
€ 29.99
Nijgh & van Ditmar