A Soup

I blogged the other day about the lupin beans I found in a middle-eastern market. In planning our meals for the week (actually we only do it a day or two ahead) we decided we wanted to use some of the beans in a dinner soup.

Sometimes our soups are based on cleaning out leftovers from the fridge. In this case, not. I had to go do my hausfrau thing this morning at Sunflower Market to acquire the stuff we needed to make this a one-dish meal.

A Soup
2 medium red potatoes, ½” dice (don’t peel them)
1 tbsp olive oil
1 tbsp butter

3 bratwurst, casing removed, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 medium tomato, chopped
1 bunch kale, stems removed and roughly chopped

4 cups chicken broth

1 - 2 cups potato cooking water
1 cup beans (any kind…from a can)
pinch each of dried oregano, thyme and tarragon
salt and pepper to taste
lemon juice

grated carrot (optional)
more olive oil (optional)
croutons (optional)

In a medium pot, cover the potatoes with cold water. Put on the stove over medium-high heat and bring to a boil. Adjust the heat to an energetic simmer and cook until the potatoes and al dente, about 8 minutes.

Use a spider and remove the potatoes to a colander, rinse with cold water, drain, and set aside. Reserve the potato water.

Add 1 tbsp olive oil and 1 tbsp butter to a soup pot. When the butter has melted and the foam has subsided, add the onion, garlic, tomato and sausage. Cook until sausage is done throughout, about 10 minutes.

Add broth to the pot along with the kale. Ladle in some of the potato water if it seems needed. The extra water can also mitigate any excessive saltiness which might come from the sausage. Bring to a simmer. Bring to a simmer. Taste and adjust seasonings. Serve with a splash of lemon juice, a drizzle of olive oil, grated carrot, and croutons if you wish.