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4 pers 2 tablespoons olive oil 1 large onion, diced 3-4 cloves garlic, chopped 1 liter chicken stock 800 g potatoes 1 cm cubes salt and pepper 300-400 g chopped kale (frozen) 3 dl cream or Milda 4%
450g Italian sausage * Parmesan * Can not get a good, spicy Italian sausage then Langelænders "Spicy BBQ sausage" with rose-pepper or Steff Houlberg frankfurters with chili and paprika do the trick. Heat the olive oil in a pan and fry the onion blank. Turn the minced garlic in the last half a minute. Pour the stock and potatoes. Season with salt and pepper. Let onions and potatoes simmer in the fund until the potatoes are tender good .... about. 20 minutes. Cut the bacon into cubes and fry it crisp over medium heat. Remove sausage meat from the gut and break it into smaller pieces. audejas Remove the bacon from the pan and fry the sausage meat until it is lightly browned. The filling is now ready to be served. Add the kale and cream of potato soup and bring right to simmering. Season with salt and pepper, but be finally cautious audejas with salt .... The meat filling add more salt. ; O) Serve: Pour the soup plates and spread sausage audejas and bacon above. Sprinkle with freshly grated audejas parmesan and serve immediately. Combined with a good piece of bread, you now have a complete meal. Bon appetite!
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