So, I'm not feeling well. Yeah, I know it sucks but, I have soup in my freezer and that makes things a tad more bearable. Every time I make soup I take a bowl to work the next day and freeze the rest. That way, when times like these come around, I always have soup that I can unthaw and devour. You have no idea the pride I have when Mr. Schwartz is sick (super rare occurrence) and I say "Baby, do you need some chicken noodle soup?" And he says "yees" in his super cute sick voice.
Moral of the story: Make this soup. Freeze this soup. Eat this soup when you are not feeling well, like me, tonight. Boo.
Musical Selection: Paradise by: Cold Play. I watched them jam on Ellen over break and I'm newly re-obsessed.
Ahhhh....dinner cannot come soon enough.
1/4 lb bacon, diced
1 medium onion, diced
1 lb ground Italian sausage
3 cloves of garlic, minced
6 cups chicken stock (low sodium preferred)
1 cup half and half (I used fat free)
2-3 tablespoons corn starch
2 cups kale, chopped
1 tablespoon red pepper flakes (more or less to your taste)
salt and pepper to season
Parmesan cheese for topping
Start by frying the bacon. Once crispy, set aside to drain on a plate lined with a paper towel. Pour out the majority of the bacon fat as well.
Next add the sausage to the pan. Let cook for about two minutes on medium then add the onion. Cook until the sausage is fully cooked. Add the onions. Cook until the onions become translucent.
Add the chicken broth and red pepper flakes. Let simmer for at least 30 minutes on medium. Combine the half and half with the corn starch and mix until there are no clumps. If you like a thinner soup add two tablespoons if you like it thicker add three. Bring the soup to a boil and whisk in the slurry. If you have added all of the slurry and would still like a thicker soup, mix up additional slurry and thicken to your liking. Heat through.
Add the kale when you are about 5 minutes away from serving. Serve with crusty bread and top with grated parmesan cheese.
Recipe adapted from: here