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Dec 15, 2014

Potato, Kale and Sausage Soup with Whisky Sour

Flu season has been very unkind to my family this year.

I'm going to work on adding more Vitamin C to our lives, but in the meantime, that soup recipe I promised.

This is our family favorite. It's easy and it has KALE. Oh, yes that leafy green veg you're constantly being told you need to eat, less you keel over and die on the spot. Here is a way to have it without feeling like you're giving in to the vegetable lobby. I don't work for celery .

And, as a special gift to you, I'm folding in a classic cocktail the Whisky Sour. Now no one will be able to accuse you of eating Kale for your health. You're just looking for another way to inject a cocktail into your life, eating Kale is happenstance.

Start by making a simple whisky sour and setting it aside, you don't have to use a fancy glass decanter like mine.

This is the time to use a mixing Whisky.

Don't grab your favourite Whisky off the shelf, this isn't the time. Choose something instead with a bold profile that can add caramel and woody notes to your soup.

This soup is very rich and hearty. The addition of the Whisky Sour helps to add some needed acidity and brightness. The sausage you choose is up to you, the spicier the better but if you end up with something milder, cause that's what you had on hand, no problem. Just add a few chili flakes. Also, you can see fennel seed here on my plate because I bought an Italian sausage, but it din't have any fennel in it.

I'm tempted to rant here but I'll try to remain calm. Canadian or American Italian sausage is supposed to have fennel seed. That's what makes it "Italian" sausage. Obviously in Italy there are other kinds of sausage, but in North America, the distinguishing flavour is fennel. It is also usually a coarse grind.

You'd think from the array of ingredients on this plate , my family would be cured of all illness for ever.

Whisky Sour Soup with Sausage, Kale and Potato
3 medium links Italian Sausage
1 lg onion, chopped
2 lg cloves garlic
1 tsp chili flake*
1 tsp fennel seed*
3 medium potatoes, cubed
1 bunch kale, chopped
1 Whisky sour (recipe below)
8 C chicken stock, no salt
S&P to taste


In a large pot, over medium heat, brown sausage. Remove from pan, set aside. Check oil level in pan remove any excess, leaving just enough to cover the bottom of the pan. Brown onion, adding optional spices. Grate garlic directly on to onions. Deglaze the pan with the Whisky Sour being sure to scrape up all bits on the bottom of the pan. Add stock and bring to the boil. Chop sausage into bite size pieces, add to boiling stock, reduce heat to simmer. Add potatoes, cook through, then kale last. Simmer 20 mins.

+Remember to gradually add salt & pepper to each layer, don't try to wait until the end. You'll have to add too much salt to compensate. This will be particularly noticeable in potato dishes.

Whisky Sour
2 oz whiskey
juice from 1/2 of a lemon
juice from 1/2 of a lime
1 oz honey

Stir ingredients together in measuring cup, no need to chill or dilute.

I've used honey because the flavour will be terrific in this soup and it will easily melt in the heat.

Are you having a crazy flu season? What are you doing to help?

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