Another lovely spring has come and gone, and with it our increasingly longer days, first flowers and the rainiest season of the year.
In summer, we can expect more sunshine and warmth, maybe some traveling, perhaps a visit to the beach.
Here is one recipe that celebrates the scallop, which is a type of mollusk or saltwater clam.
I created this one to be similar to Olive Garden’s Zuppa Toscano, which is one of my favorites soups. It’s described as a soup with “Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. Made with gluten-free ingredients.”
This version has that light broth, that’s mildly creamy, packed with flavor, and beautifully aromatic. The recipe can be modified and made on a whim with any of the ingredients as listed.
I like to add a splash of wine during the browning process as well as some sprigs of fresh sage to add even more depth of flavor.
It’s so good, I hope you like it too!
Scallop, Sausage, and Kale Soup with Sage | Erica Robbin
Mildly creamy and satisfying without being too heavy.
I hope you enjoy this one!
Credit: ericarobbin.com
Scallop, Sausage, and Kale Soup with Sage
- 1/2 lb spicy Italian sausage
- 1/2 Yukon gold or type of waxy potato, cut into bite-sized pieces
- 1/2 lb fresh scallop
- 2 tablespoons unsalted butter
- 3-4 garlic cloves, minced
- 1/4 white onion, thinly sliced
- 1/2 celery stalk, thinly sliced
- 1/4 cup white wine
- 4 cups chicken broth or stock
- 1 cup heavy whipping cream
- Few sprigs fresh sage
- 1 cup kale (about 2 large leaves) stem removed and torn into bite-sized pieces
- Salt and pepper (to taste)
- 1/2 fresh lime
Scallop, Sausage, and Kale Soup with Sage
- In pan on medium heat, cook sausage until just cooked through.
- Remove sausage and drain on paper towel to remove excess oil.
- In pan with remaining oil, cook potatoes and scallops just until brown (they will finish cooking in last steps). Set aside on paper towels to drain of excess oil and may use shears to but scallops into smaller pieces as desired.
- In separate or clean pan, melt butter on medium heat, then add garlic, cooking until just beginning to brown.
- Add onion and celery and cook just until beginning to become transparent.
- Add white wine to deglaze the pan.
- While continually stirring brown bits up, slowly add chicken broth or stock.
- Bring to a boil and add sausage, scallop, potatoes, then reduce to a low heat.
- Add cream and sage, and cook for about 5 minutes until heated through.
- Add kale, wilting it at last minute, salt and pepper, to taste, and remove sprigs of sage before serving into bowls.
- Add a squeeze of lime to top off each bowl upon serving.
