The weather in Basel has been grey, cold and rainy. Although the temperatures aren’t anywhere near what we experienced in Hanover, I still am yearning for a glimpse of sun. At least the the weather isn’t stopping us from enjoying the full range of festivals Basel has in store. We enjoyed dozens of rides for the fall festival, Herbestmesse. We got completely drenched with friends, but felt like we were kids again enjoying the gluhwein, brautwursts and cheesy bread. Granted I got totally motion sick at the end of the night…now we’re waiting for the Christmas markets to charm the city center.
The only other excitement with the weather turning is that we are in soup season again! There is nothing better than having a hot pot of soup just steaming and reducing on your stove. This recipe is one of my favorite soups because it’s hearty and really flavorful. I also love kale and finally found some at the French markets.
– 1 garlic clove (minced)
– 1 dried red pepper (chopped)
– 4 shallots (minced)
– 2 onions (minced)
– olive oil
– 2 sausages (I like to get merguez or something flavored. They had fennel ones at the store, which were delicious – chopped)
– 4 Cups Chicken Broth
– Parmesan rind
– 2 bay leaves
– 10 stalks of kale (chopped)
– Salt and pepper to taste
– 1 can of white beans
– Heat olive oil in a pot (preferably a Le Creuset-like pot) and when hot toss in onions, shallots, garlic and chili. Saute until onions are translucent
– Place in sausage and brown the sausage. You want to get a nice brown base at the bottom of the pot.
– Pour in chicken stock and degalze (very important to make sure you get a good soup base)
– Bring to a boil adding in the bay leaves and parmesan rind
– Turn the heat down low to reduce for an hour or so
– Remove bay leaves and what’s left of the rind and add kale and white beans
– Bring back to a boil and serve to beat those winter blues away!
– Optional garnish: parmesan cheese and parsley