Kale Soup / Cheese Toasts
A comforting hearty bowl of soup in 25 min. Cheese Toasts soak up smoky flavors, add texture.
Ing 6 c kale leaves, fine-chp, 1 lb Yukon gold potatoes 5 c chix or veg broth, 8 oz cooked sausage, black pepper or red pepper flakes to taste. Cheese Toasts baguette or firm crusty bread (use 3 small slices per bowl) 2 oz cheese, 1/2 tsp dried thyme or Italian seasoning
Method BTB diced potatoes, broth, then lower to med; cook almost tender, about 6-8 min. Add chp kale and sausage discs. Cook 5 min. Add pinch pepper or red pepper flakes. CHEESE TOASTS: Slice baguette thinly. Pile on grated cheese evenly. Broil 3-4 min; cheese is bubbly. bread is slightly browned. SERVE: Ladle soup into bowls, a few cheese toasts on top. Serve immediately.
Recipe Notes: use Lacinato kale, aka Dinosaur kale or Tuscan kale (milder, sweeter) or curly kale (peppery, slightly bitter). Sausage options: cooked Andouille, Mexican Chorizo or Hot Italian Sausage smoky: Kielbasa, Chorizo or smoked Andouille milder: Bratwurst, sweet Italian sausage. Cheese options: Provolone, white cheddar, Havarti, Muenster or Gruyère, Asiago, Pecorino, Parm.
Make ahead Delicious the next day as flavors meld; kale is darker greenish brown, potatoes get softer. Add cheese toasts at service. Leftover soup keeps fridged airtight 3-4 day. Dont freeze.