Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Monday, May 16, 2011
Sausage, Kale, and Lentil Soup
Sausage, Kale, and Lentil Soup
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
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