It's cold.

"It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability...There is nothing like a bowl of hot soup, it's wisp of aromatic steam teasing the nostrils into quivering anticipation." Louis P. DeGouy, Waldorf-Astoria chef), The Soup Book (1949)



It's cold. For a person like myself that grew up in Southern California, it is freakin' cold! And if you think I'm kidding, here's a picture of the fountain outside my work building, taken while I left work yesterday:

















Add to that the fact that I've started off the New Year with some developing sinus issues (always the overachiever!), and I think it's safe to say that I've been better.


But I've been worse too.


Silver lining time: Living in a place with seasons makes me appreciate them all in ways never imagined. And since all roads lead back to food, as far as I'm concerned, this frigid clime makes me all the more appreciative of soup and all its wonders. Nice, piping, hot, healing soup. Chicken soup, matzo ball soup, meatball soup, posole (as previously mentioned), and now I give you Sausage, Lentil and Kale soup.


I wish I could take the credit, but I cannot. I actually found this recipe via Everyday Food from Martha Stewart. Go figure. I've tweaked it here and there and made it my own. Basically I doubled it and intended to freeze the other half, but we keep eating it instead. Also, I used white onion instead of yellow.


This soup is good. It's better than good. It rocks our world. I've made this soup every week (except for one) since mid-November.


Here is the recipe, and buen provecho!







Sausage, Lentil and Kale Soup

From Everyday Food, December 2009

Ingredients


2 tsp extra virgin olive oil

8oz sweet Italian sausage, casings removed

2 celery stalks, thinly sliced

1 medium yellow onion, diced

6 cups chicken broth

1 bunch kale, torn into bite size pieces (stems removed)

coarse salt and ground pepper

2 tsp red-wine vinegar


Preparation


1. In a large dutch oven or heavy pot, heat oil over medium-high, Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about five minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.


2. Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.