Sausage Soup with Bok Choy, Kale & Wasabi Green Thai Chili


It’s that time of year again – one of the most beautiful but often can be a very stressful time of the year for most people: the week before Thanksgiving. I know it can be an overwhelming time, so I am here to help : ). This week and next, I’ll be sharing everything from savory and sweet recipes to design / decor tips so you can ride into Thanksgiving week peacefully.

 

Know that with a little planning and creative ideas, you can be more present to savor being with the people you are surrounded by.

So you know all those meals you have to plan for later next week outside of Thanksgiving Day?

Well, I have you covered. I’m starting this week off with a hearty, warming recipe for Sausage soup with bok choy, kale and wasabi green thai chili. Bonus – if you’re catering to dietary restrictions, this soup can easily be made dairy free. Just leave out the cream and parmesan. I developed it to be delicious with dairy or without. Adding the cream gives it a bit of richness in the broth, while without, you have a lighter version with a bit more spice kick coming through. Best served with a warmed baguette, ghee or butter and a side salad (like the one coming in a few days! Stay tuned.)

Sausage Soup with Bok Choy, Kale & Wasabi Green Thai Chili

If you’re catering to dietary restrictions, this soup can easily be made dairy free. Just leave out the cream and parmesan. I developed it to be delicious with dairy or without. Adding the cream gives it a bit of richness in the broth, while without, you have a lighter version with a bit more spice kick coming through. If you find you don’t have white wine on hand, substituting with more chicken broth will work wonderfully.
Best served with a warmed baguette, ghee or butter and a side salad.
Servings: 8 servings

Ingredients

  • 13 oz (377g) hot Italian sausage links
  • 1 large (275g)  head of fennel, cut in half and thinly sliced
  • 2 medium (475g) sweet onions, chopped
  • 5 (29g) garlic cloves, minced
  • 1 ½ cups (12 oz) white wine (chardonnay is best)
  • 7 cups (56oz) chicken broth
  • 1 teaspoon salt, to taste
  • 2 teaspoons wasabi green thai chili ( I like Frankie V’s) (to taste)
  • 1 4-oz. piece Parmesan with rind
  • 2, 15-oz. (439g each) cans cannellini (white kidney or great northern) beans, rinsed
  • 2 cups or handfuls tuscan kale, washed and torn
  • 4 small heads (or 2 large, 190g each) bok choy, washed and torn
  • ¼ cup (2 oz) Heavy whipping cream, organic (optional)
  • Olive oil, for sautéing

Optional Garnish

  • Spicy sesame oil
  • Fennel fronds
  • Parmesan grated 

Instructions

  • Prepare sausage by cutting links into 1” slices. Feel free to remove the casing if you want. Point is to have a small meatball-like sausage piece. The casing is not required.
  • In a large dutch oven or soup pan, warm with a light coating of olive oil. Add sausage and cover for 4-5 minutes. Remove lid and stir, continuing to cook for another 4-5, for a total of 10-12 minutes. When sausage is firm and lightly browned, remove from heat and set aside in small bowl.
  • Back in the same pot, add onions. Quickly drizzle in olive oil to coat, toss and cover to allow the steam to sweat the onions and break them down for about 5 minutes.
  • While this is happening, prepare fennel. Remove outer layers and cut off top and bottom. Thinly slice. Add to onion mixture, repeating the same process, cooking for another 5 minutes, stirring a couple times to prevent sticking.
  • Remove onions and fennel from heat briefly in a small bowl on the side.
  • Back in same pan under low heat, lightly brown garlic in a coat of olive oil for 1-2 minutes, being careful not to over-brown. Soon as garlic is light amber, pour in wine, scraping up browned bits.
  • Add onion and fennel mix and sausage. Stir.
  • Add broth, salt, and parmesan rind (optional). Stir and cover to simmer on low, about 20 minutes.
  • Add remaining ingredients: thai chilli, beans, kale, bok choy. Continue to simmer for at least another 10-15.
  • Add optional cream just before removing from heat.
  • Serve warm with an optional drizzle of spicy sesame oil, parmesan (optional) and fennel fronds. Store leftovers in an airtight container for 4 days or freeze.


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