Roasted Mushroom & Asparagus Soup with Sausage & Kale
Two different people to whom I served this soup said it was the best soup they had ever had. Make of that what you will, just make this soup.
Preheat your oven/convection oven to 375 F, and on a baking sheet, spread out:
1 lb trimmed asparagus spears
1 C mushrooms, halved or quartered, depending on size
Put a wire rack over this and on top of it, spread out:
1/2 package of bacon
Roast at 375 until the bacon is done.
While it is roasting, in your soup pot, brown:
1 pound Italian sausage
Add:
1 box of chicken broth
2 C chopped kale
1/4 butter (it’s a keto-thing)
1 T dried onion or fresh equivalent
1 T dried parsley or fresh equivalent
1/2 T dried thyme
1 t nutmeg
1 t pink sea salt
Let it simmer until the kale is soft.
Meanwhile, take the roasting things out of the oven.
With your blender or your immersion blender, puree:
the liquid from the roasting pan
1 package of cream cheese
half the roasted mushrooms
half the asparagus
2 C of liquid from the soup pot
Add the puree to the soup pot.
Chop the bacon and the remaining mushrooms and asparagus. Set aside a small pile of each for garnish and add the rest to the soup pot.
Serve with garnish of mushrooms, asparagus, bacon and a drizzle of:
Crème Fraîche
As an aside, you know how some web recipes repeat their content a zillion times and are wordy and verbose? They do that to up their search rankings and get paid more for the ads that clutter up the page.
I will never do that to you. I will put in links to places where you could buy relevant things, and if you click the links and purchase anything at all, I get a wee commission. Or you could just make and enjoy the recipe. I’m content either way.
That said, here is the recipe without the interlaced instructions and pics, if you just want to cut-and-paste it to print it in normal recipe format.
Roasted Mushroom & Asparagus Soup with Sausage & Kale
1 lb trimmed asparagus spears
1 C mushrooms, halved or quartered, depending on size
1/2 package of bacon
1 pound Italian sausage
1 box of chicken broth
2 C chopped kale
1/4 butter (it’s a keto-thing)
1 T dried onion or fresh equivalent
1 T dried parsley or fresh equivalent
1/2 T dried thyme
1 t nutmeg
1 t pink sea salt
1 package of cream cheese
Crème Fraîche
Preheat your oven/convection oven to 375 F, and on a baking sheet, spread out the asparagus spears and mushrooms. Put a wire rack over this and on top of it, spread out the bacon.
Roast at 375 until the bacon is done.
While it is roasting, in your soup pot brown the sausage and then add everything but the creme cheese and Crème Fraîche. Let it simmer until the kale is soft.
Take the roasting things out of the oven and with your blender or your immersion blender, puree the liquid from the roasting pan, the cream cheese, half the roasted mushrooms, half the asparagus, and 2 C of liquid from the soup pot.
Add the puree to the soup pot.
Chop the bacon and the remaining mushrooms and asparagus. Set aside a small pile of each for garnish and add the rest to the soup pot. Let simmer for a bit.
Serve with garnish of mushrooms, asparagus, bacon and a drizzle of Crème Fraîche.
