Side Pannel
Creamy Sausage Soup with Buttered Breadcrumbs and Sage
Creamy Sausage Soup with Buttered Breadcrumbs and Sage
- Recipe Submitted by maryjosh on 12/28/2016
Ingredients List
- 1 tsp vegetable oil
- 225g (½ lb) pork chipolata sausages (I used British Red Tractor stamped pork and black pepper chipolatas from Morrisons), chopped into bite-size chunks
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 10 baby new potatoes, chopped in half
- 1.5 litres (6 1.4 cups) hot chicken or vegetable stock (made from water + 3 stock cubes is fine)
- 240ml (1 cup) double/heavy cream
- 100g (2 heaped cups) chopped kale
- Toppings:
- 3 tbsp salted butter
- 2 slices wholegrain bread, grated into breadcrumbs
- 16-20 small sage leaves
- pinch of black pepper
- pinch of paprika
Directions
Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.
Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.
Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.
Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.
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