Thursday, March 8, 2012

Caribou Kale Soup

This fall my husband got his first caribou and I've been busy coming up with lots of recipes ever since. This one is a delicious Tuscan-inspired soup made with caribou sausage and kale from my garden. Just the right amount of creaminess, combined with the amazing flavor of the sausage, the texture of the kale and slight kick of the red pepper adds up to one of the most savory soups I've ever had. Hope you enjoy it as much as I do. -Patti 

1 pound caribou sausage
1-1/2 teaspoons crushed red pepper
4 slices bacon
1 large onion, diced
2 teaspoons garlic paste or
2 cloves garlic, minced
10 cups chicken broth
1 pound potatoes, sliced
2 cups chopped kale, stems removed
1 cup half and half
salt and pepper to taste

Saute sausage (breaking it up as it cooks) along with the crushed red pepper in a large pot until it's done. Remove from pot, drain off any excess fat and set aside on a paper towel. In the same pot, cook bacon thoroughly, then transfer to a paper towel and set aside. Reserve some of the bacon drippings in the pot and add the onions and garlic. Saute over low to medium heat, about 10-15 minutes, or until onions are soft and translucent. Crumble bacon and combine with the onions and garlic. Add chicken broth, then bring to a boil, stirring occasionally. Add potato slices and reduce heat to simmer and cook potatoes until they are soft (about 20 minutes). Stir in half and half, then add the sausage and kale. Heat soup for a few more minutes or until kale is slightly wilted but still has a little crunch to it. Add salt and pepper to taste. Serves 6

Note: You can substitute any mild or spicy sausage for the caribou.