I love soup
Especially at this time of year.

I made my stock and kept it safe for two days. Then, a delicious soup.

Here you go!

You will need 8 cups chicken stock****
4 chicken sausages (you can use other kinds. I decided on chicken this time. )
1/4 cup diced celery
1 medium onion diced
1 large carrot diced
2 cups chopped kale
1 TBLSP. chopped dill
1 tsp. kosher salt
1/2 tsp. pepper

in a large pot add 2 TBLSP. olive oil
brown whole sausages on two sides on medium. Remove from pan and slice into 1/2 inch rounds.

saute onions and celery
Put sausage back in pot along with carrots and chicken stock, salt, pepper and dill
cook on medium low (a gentle simmer) for 1 hour
add kale
cook for another half hour and serve with fresh bread

****Pam’s tip about chicken stock
The thicker the stock the more flavour and the richer it will be. You will get thick stock if you remember not to add too much water. If your stock is very thin don’t worry. It is still good for extra liquid for gravy or liquid for cooking rice. Many other recipes. I have many times used very thin stock for soup.
Stay cool!
practice makes perfect!
The leftover stock should be put into containers and then the freezer, for another use on another day.