Sausage Soup

I call this Sausage Soup. Yes, it could probably stand for a more elegant name but a thing is what it is and this is delicious! What I love about it, besides how simple it is to make, is that it's packed with vegetables and flavor, its easy to digest and most importantly it's yummy and my son loves it. This soup has made it into our fall weekly rotation at my house.

I use my food processor to do the veggie prep for me. I love how the sautéed smally chopped and pureed vegetables impart their flavor and also make it easier to digest (less work chewing!). 

SAUSAGE SOUP

Ingredients:
4 suasages / or about a pound of bulk sausage (not the precooked kind. Use whichever kind you like keeping in mind that it will impart it's flavor on your soup)
2 stalks celery
1 medium - large yellow onion
2 medium carrots
1/4 - 1/2 bunch italian flat leaf parsley
1 bunch dino kale
1-2 quarts chicken bone broth
lard, ghee or other healthy fat for cooking
salt and pepper to taste
creme fraiche for garnish (optional)
sauerkraut for garnish (optional)

Directions:
Wash and destem the kale. Rough chop and put in the food processor and pulse until small pieces. Set aside.

Wash and rough chop the celery, onion, carrot and parsley. Put them into your food processor and process until they are pureed. You could forgo this and just finely dice them. Your preference. I like it either way.

Meanwhile have some lard or ghee heating up in a soup pot and add the processed veggies. Season with salt and pepper and sauté until soft and most of the liquid had evaporated. If you need to add for fat don't be shy! Add the sausage, removing from the casing if it has one. Break it up and sauté (I push the vegetables to one side of the pot as I add and break up the sausage so it gets a little surface time and then mix it all together). Add the steamed kale and then the broth.

Let simmer for 20 - 30 minutes, adjust seasoning to taste. Serve with creme fraiche and/or sauerkraut to boost digestibility and yum factor!