This is the kind of soup that is more of a stew and a whole meal in one than a light entree. It's got the meat, carb, and veges all in one bowl. The creaminess comes from the potatoes, abut a dash of added cream at the end is luxurious comfort.
The recipe I was inspired by used Italian sausage, so I thought a good Moroccan merguez spicy sausage would be perfect, until I remembered the exquisiteness of the Iraqi basturma. That Iraqi touch made the soup, in my opinion. Although this hearty soup is ideal for the colder winter days, it is also a great dish to serve on the Ramadan iftar table.
450g merguez or basturma sausage
1 large onion, diced
3 cloves garlic, grated
3 large potatoes, peeled, 1 cm cubes
4 cups broth
1 bunch kale, leaves chopped
3/4 cup cream
salt and pepper
Remove the casings from the sausage or basturma and brown in a pot, crumbling the meat with the wooden spoon.
Add the chopped onion and grated garlic, saute 5 minutes more.
Add the cubed potato and the broth.
Bring to a boil, reduce heat and simmer for 1 hour.
Add the chopped kale leaves, and let simmer 5 minutes more.
Add the cream and adjust the seasonings before serving.
صحة و عافية