Thursday, October 6, 2011
One thing that I love to make during fall and winter is soups or stew. Will and I cozy up, make a fire and watch a movie with a warming bowl of soup. It's very comforting and easy to make when I come home from work.
This is another recipe from Power Foods, which I've adapted slightly. The original recipe calls just for spinach, but we had some leftover kale, which I threw in. I also added Italian sausage for a boost in protein, but you could easily leave it out for a vegan dish. Maybe even substitute beans for the sausage.
Potato, Spinach, Kale and Sausage Soup serves 4
Adapted from Whole Living
1 cup plus 4 teaspoons olive oil
3 garlic cloves, minced
1/2 cup yellow cornmeal
1/2 Parmesan cheese, finely grated
3 cups baby spinach and kale, finely chopped
3 Italian sausages (optional)
1 teaspoon coarse salt
Heat a large nonstick skillet over med-high heat and add a bit of water and sausages. Cover and allow to simmer until water is absorbed. Uncover and allow to brown and cooked through. Aprox. 8-10 minutes. Remove from heat to a paper lined towel and allow to cool slightly. Slice into 1/2 inch pieces.
Heat 1/4 cup of oil in a medium saucepan over medium heat and add garlic. Sauté until fragrant, about 1 minute.
Add 6 cups water and bring to a boil. Whisking constantly, add cornmeal in a slow and steady stream. Reduce heat to medium, stir occasionally until soup has thickened, about 8 minutes. Add cheese and 1/4 cup oil, stirring until oil is incorporated, about 1 minute. Stir in spinach, kale, salt and sausage. Cook and stir until greens have turned bright green and are slightly wilted, about 1 minute.
Divide soup among 4 bowls and drizzle with olive oil (or truffle oil if you have it) and cracked pepper. Serve with lemon wedges.