We’re sorry for the delay of this post – it’s been a busy past few weeks for both of us, but we’re back at it with a good one (at least we think so).
While we realize that it’s still summertime, we DID have a handful of cooler temps this month so we figured a soup recipe would still be appropriate. This soup is full of a variety of flavors, textures, and nutrients. It’s sort of a Zuppa Toscana Remix. Similar to the classic Olive Garden favorite, we included potatoes, sausage, and kale. However, we used different types for each of the aforementioned ingredients and added additional veggies as well. Also, we kept the creamy factor optional with those either who can’t or don’t want to consume it in mind.
It’s been a small struggle deciding on what music to pair with this recipe. The soup’s initial inspiration is Italian, we used Hungarian bratwurst, and the kale is the Red Russian variety. Therefore, an international playlist was a possibility, but for some reason it just didn’t seem right. Luckily, we just discovered…or were reminded of, rather…a genre that creates refreshing remixes of a classic music style, but still maintains the original feel of the distinctive sound it started from (kinda like our remixed recipe): Electro Swing. With the sweet nostalgia of original swing and big band jazz mixed with dancy elements of contemporary music such as hip-hop samples and EDM back beats, it offers VERY fun tune-age and seemed to fit the vibe of the recipe very well.
We aren’t super familiar with this relatively new genre so I (Amanda) just included songs that appealed to me from our findings on the inter-webs. The first track is what re-introduced us to the genre and it has continued to grow on me ever since our first listen. If you’re an electro swing fanatic or connoisseur, please let us know if we’re missing any major songs/artists. Those of you NOT as familiar with the genre (like us) may recognize a song or just the general sound from TV/Film – one of the big ones being The Great Gatsby. Some of these videos are pretty entertaining too:
Adrienne’s coworker has a killer garden and was kind enough to send some of his Red Russian Kale our way (Thanks!). We’re used to working with the usual Curly-leaved kale so it was nice to work with a new type. The bratwurst we used was loaded with garlic and hot paprika so it gave the soup a nice heat that could easily be balanced with a splash of cream if needed.
- 1 lb bratwurst (loose)
- 1/3 lb kale
- 1 large onion (chopped)
- 8-10 snow-white mushrooms
- 5-7 redskin potatoes (cut into large cubes)
- 32 oz. chicken stock
- 1 cup half n half (optional)
- Brown bratwurst in large pot (about 10-15 mins). If it’s lean, you may need to add a little cooking oil.
- Add onions, mushrooms, and potatoes and cook for 3-5 minutes.
- Rip up/shred kale into small, more “manageable” pieces and add into pot along with chicken stock.
- Cook on medium heat for 20-25 minutes. You will know it’s ready when the potatoes are soft (test with a fork). Salt and pepper as necessary. Serve and enjoy with or without half n half.