This soup is delicious. It seems fiddly, but it really is not. The point is to cook what needs to be cooked separately and then add it all together and heat through. Otherwise the kale gets slimy and gross and the sausages become tough. Begin this 24 hours before you want to eat it.
Thank you Virtuousbread.com
Hearty Ham and Kale Soup
|Ham, Kale, Potato, Sausage
- 2 big bags of fresh kale
- 500 grams pork – cubed
- 2 big onions – diced
- 4 German style sausages – cut into bite sized chunks
- 500 grams of smoked ham (kassler or equivalent)
- cubed 6 potatoes - mashed
- 1 cup of cracked wheat Stock to cover
|Strip the kale off its stalks, wash and then blanch in boiling water for about 1 minute. Drain and reserve the kale. Throw away that water as it will be bitter.
|Put about 1 inch of water in a BIG HUGE saucepan that can take all the ingredients and add the diced onions and the pork.
|Simmer slowly and gently for about 15 minutes.
|Add everything else except the potatoes and the stock and give it a good stir and then let it cool completely. Until about 60 minutes before you want to eat.
|About 60 minutes before you want to eat, add the mashed potatoes and then as much stock as you want. A soupy-stew means less stock, a hearty broth means more stock.
|Bring to eating temperature slowly so that the sausages are cooked, the smoked ham is heated through and it is all delicious without being soggy.
|Add pepper but go easy on the salt, as the ham and sausages are quite salty already.
Enjoy with a glass of red or a glass of Riesling or a glass of beer and some rye sourdough bread and butter.