LCBO Food & Drink Winter 2017

SEASONAL  SOUP’S ON!

FARRO & KALE SOUP SPICY SAUSAGE,

1 Parmesan rind (optional) 1 small bunch black Tuscan kale 1½ cups (375 mL) ½ inch (1 cm) diced butternut squash Salt and black pepper to taste GARNISH

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tus- can kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is read- ily available in any Italian supermarket. The Parmesan rind adds further depth of flavour (so don’t throw rinds out, simply freeze until ready to make soup). 1 tbsp (15 mL) olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, including leaves, finely chopped 2 Italian sausages, mild or spicy 3 cloves garlic, minced 8 large fresh sage leaves, finely chopped 8 cups (2 L) chicken stock ¾ cup (175 mL) farro

Stack leaves and cut crosswise into 3-inch (8‑cm) pieces. You should have about 7 cups (1.75 L) lightly packed. 3 After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan. Makes 10 cups (2.5 L)

Toasted Italian bread slice and/or Parmesan curls 1 In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sau­ sages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir. 2 Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stir- ring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale.

WHAT TO SERVE  Ernest Dry Cider LCBO 466292, 473 mL, $3.25 Goose Island Honkers Ale LCBO 449249, 473 mL, $3.00

82  FOOD & DRI NK WINTER 2017