Winter Wedding Soup
By: Isernio's Sausage
Published: Saturday, January 16, 2010 - 1:11am

Ingredients




8 inches links Isernio’s Hot Chicken Italian Sausage, cut into 1 to 1.5  chunks
1 medium large yellow onion,  dice
2 cups, packed, chopped curly leaf or regular kale
1 cup fregola, or other similar tiny pasta
1 cup whipping cream
1 cup dry white wine
2 tablespoons unsalted butter
1 quart chicken broth
1 quart water
Salt
Crushed red pepper flakes (optional)

Preparation

1 Heat large heavy bottomed pot on medium high heat and melt butter. Brown sausage, add onion, cook until onions turn translucent. Increase heat to high, add wine, allow to cook off for two minutes, stirring often.  2 Add broth and water, cover and bring to a boil. Add the pasta, reduce to a simmer, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste, add crushed red pepper flakes if desired. Add kale, simmer uncovered 10 minutes, add cream, taste for salt level, simmer 10 more minutes. Remove from heat, and serve with focaccia, and grated parmesan cheese.

About


This 12 Days of Sausage recipe comes from Seattle’s very own culinary socialite and caterer, Rocky Yeh.