Sausage, Potato & Kale Broth with Elizabeth Hewson of Saturday Night Pasta!!

The best Brothy Soup of the season, but dont take our word for it - here’s what Elizabeth Hewson has to say…

“I can’t tell you the number of times I cook a brothy soup for lunch or dinner. I find the whole thing therapeutic. From the way it simmers on the stove, to its versatility – Rice! Pasta! Greens! Chicken! Noodles! Legumes! The options are endless. You can take it in almost any flavour direction too. It doesn’t need much to make it a meal either. I’m quite happy with some pasta and greens dropped in. And finally, to the way it looks. There is something reassuring about a crystal-clear soup that showcases all the components.

This sausage, potato and greens broth tastes like it requires significantly more effort and time than it takes. It’s hearty and rich without being heavy. The secret here, besides a good quality beef bone broth, is the addition of concentrated tomato paste. Tomato paste is already a great flavour enhancer but browning it takes it one step further, caramelising the natural sugars and activating the complex flavours which enhances savouriness, aka, umami.

Feel free to use your family favourite type of sausage in this broth. My favourite are Italian pork and fennel sausages. I use kale here but any greens work. I think herbs are the best secret weapon for home cooks, they add instant flavour, texture, and interest to a dish. I will always have a variety in the fridge (or garden). Here I like to use dill and chives but basil, parsley, chervil work well too.”

INGREDIENTS

Serves 4

1 tbs extra virgin olive oil, plus extra to serve

4 good quality, pork and fennel sausages

1 tablespoon tomato paste concentrate

2 x 500ml GOOD BONES Beef Broth

3 medium size, Sebago potatoes, peeled and chopped in to 1 cm pieces

1 lemon peel

1 garlic clove

½ bunch kale, finely chopped

Squeeze lemon juice

Handful of favourite soft herbs such as basil, parsley, chives, dill

Optional finishings

Parmigiano Reggiano to serve

Chilli oil

Toasted bread to serve.

METHOD

  • Place a pot over medium heat. Add olive oil. Squeeze out sausage meat from its casing to make little meatballs. Fry for 3-5 minutes or until starting to colour. Squeeze in tomato paste and toss sausage meat around. Cook for 30 seconds.

  • Pour in your GOOD BONES Beef Bone Broth and throw in potatoes. Add a peel from a lemon followed by a whole crush garlic clove (you’ll fish these out later). Season. Give everything a good stir. Leave to cook for 15 minutes or until potatoes are soft, stirring occasionally and skimming any residue that comes to the surface.

  • Taste and adjust seasoning to your liking. Fish out lemon peel and garlic clove. Add greens and cook for a minute or until wilted.

  • Meanwhile, toast your bread. I like to rub bread with garlic clove, drizzle in oil and toast in a griddle pan.

  • Serve soup into bowls. Spritz soup with lemon and top with soft herbs and if using, Parmigiano Reggiano. Drizzle with extra virgin olive oil or chilli oil.

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