225g(1/2 lb) pork chipolata sausages (I used British Red Tractor stamped pork and black pepper chipolatas from Morrisons), chopped into bite-size chunks
1large onionpeeled and chopped
2garlic clovespeeled and minced
10baby new potatoeschopped in half
1.5litres(6 1/4 cups) hot chicken or vegetable stock(made from water + 3 stock cubes is fine)
240ml(1 cup) double/heavy cream
100g(2 packed cups) chopped kale
Toppings:
3tbspsalted butter
2sliceswholegrain breadgrated into breadcrumbs
16-20small sage leaves
pinchof black pepper
pinchof paprika
Instructions
Heat the oil in a large saucepan, add the sausage, and brown for 5-6 minutes.
Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
1 large onion, 2 garlic cloves, 10 baby new potatoes, 1.5 litres (6 1/4 cups) hot chicken or vegetable stock
Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll, and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.
Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
240 ml (1 cup) double/heavy cream, 100 g (2 packed cups) chopped kale
Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.
pinch of black pepper, pinch of paprika
Notes
Nutritional Information is per serving, based on 4 servings.