Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale
By Market Chef Maggie Perkins
2 pints rabbit stock
1 pint water
2 larger sweet potatoes, sliced into matchstick
1 bunch curly kale, stems removed, chopped
2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with 1 bunch chives, minced if green garlic is unavailable)
½ bunch flat leaf parsley
Texas Hill Country Olive Company Garlic Infused Olive Oil
1 pound Countryside Farm Fresh Rabbit Sausage with Mustard (Seed) and Tarragon
1 pint plain Greek-style yogurt
Salt and Black Pepper, to taste
In a large soup pot, combine rabbit stock, water, sweet potato, kale, green garlic, and flat leaf parsley. Bring to a boil, then reduce to a rolling simmer, cooking until sweet potatoes are softened.
Meanwhile, cover bottom of a skillet with garlic-infused olive oil. Over medium heat, brown sausages on all sides, moving frequently to prevent sticking. Turn when each side is golden brown, browning on all 4 sides. Remove from pan, and cool for 5 minutes. Slice with a sharp knife into half inch thick slices, crosswise. When sweet potatoes have softened (above), reduce heat to medium low, adding sliced sausage. Fold in Greek yogurt. Warm through (without boiling), and season with salt and pepper to taste.
Rabbit stock and sausage from Countryside Farms.
Sweet potatoes, curly kale, green garlic, and parsley from JBG Organics.
Garlic infused olive oil from Texas Hill Country Olive Company.
Plain Greek yogurt from Mother Culture.
Photos by Maggie Perkins