LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
SAUSAGE, PEPPERS AND ONIONS STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
- Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
SAUSAGE AND BROCCOLI RABE STOUP
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.
- Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
FISHERMAN'S STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into paste.
- For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt into the oil add the seafood base and stir 3 to 4 minutes then add the celery, potatoes, and red pepper and cover the pot 4 to 5 minutes to sweat them out, stirring occasionally. Deglaze the pot with beer. Add tomatoes and chicken stock and bring to a boil, simmer for 20 minutes or until it has reduced by a third, then turn off the heat, cool and store for a make-ahead meal.
- To reheat: Reheat over medium-high heat. Crust up and warm bread in a hot oven. When the stoup comes to a boil, fold or nestle the cod and scallops into the liquid, and return to a bubble, cook for 5 to 6 minutes, until the fish is opaque and cooked through, then turn off the heat. Serve immediately with lots of bread for mopping.
Nutrition Facts : Calories 359, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 753 milligrams, Carbohydrate 29 grams, Fiber 3.5 grams, Protein 32 grams, Sugar 8 grams
SAUSAGE, KALE, AND LENTIL SOUP
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
- Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
RACHAEL RAY'S HUNGARIAN SAUSAGE AND LENTIL STOUP
From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.
Provided by Rhiannon Deux
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sized pot, simmer lentils in chicken stock.
- In a second pot, sauté sausage in olive oil.
- Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
- Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
- Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
- Combine the two pots.
- Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
Nutrition Facts : Calories 655.2, Fat 39.2, SaturatedFat 12.5, Cholesterol 71.9, Sodium 1869.5, Carbohydrate 41.3, Fiber 7.8, Sugar 10.3, Protein 35.6
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