Roberto Soup Recipe
Are you hungry for a warm, cozy meal? The Roberto Soup Recipe is exactly what you need today.
Equipment
- Large soup pot
- Wooden Spoon
- Chef Knife
- Cutting Board
- Measuring Cups
- Ladle
Ingredients
- Italian Sausage 1 Lb
- Medium White Onion 1
- Garlic 3 Cloves
- Beef Broth 6 Cups
- Large Red Potatoes 4
- Heavy Cream 1 Cup
- Fresh Kale 2 Cups
- Salt 1 Tsp
- Black Pepper 1/2 Tsp
Instructions
- Brown the sausage in your large soup pot. Use medium heat so the meat does not burn. Break it into small pieces with your wooden spoon.
- Add the chopped onions to the cooked meat. Stir them until they look clear and soft. This usually takes about five minutes of cooking.
- Put the minced garlic into the pot now. Stir it for only one minute until fragrant. Do not let the garlic turn dark brown.
- Pour the beef broth into the pot slowly. Add your sliced red potatoes to the liquid. Turn the heat up to bring it to a boil.
- Lower the heat to a gentle simmer. Cover the pot with a lid for fifteen minutes. Cook until the potatoes feel soft when poked.
- Stir in the heavy cream and fresh kale. Let it cook for three more minutes. The kale should look bright green and soft.
Notes
- Always brown the meat well for better flavor.
- Cut potatoes into equal sizes for even cooking.
- Use fresh garlic instead of the jarred kind.
- Add salt and pepper at the very end.
- Do not boil the soup after adding cream.
- Wash the kale leaves very well before using.
- Taste the broth before you serve the soup.