Name: Lemony "Shrimp Boil" Soup with Pork Sausage, Fennel, Corn & Kale
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2129 ml chicken or vegetable broth; 3 fennel bulbs; 2 cups frozen corn; 1 ½ bunches kale; 1 ½ lemons; 0.68 kg new potatoes; 6 pork sausages; 0.68 kg raw peeled shrimp, fresh or frozen; 3 (213 ml) cans tomato sauce; black pepper; crushed red pepper; extra virgin olive oil; paprika; salt

Lemony "Shrimp Boil" Soup with Pork Sausage, Fennel, Corn & KaleLemony "Shrimp Boil" Soup with Pork Sausage, Fennel, Corn & Kale — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

2129 ml chicken or vegetable broth

3 fennel bulbs

2 cups frozen corn

1 ½ bunches kale

1 ½ lemons

0.68 kg new potatoes

6 pork sausages

0.68 kg raw peeled shrimp, fresh or frozen

3 (213 ml) cans tomato sauce

black pepper

crushed red pepper

extra virgin olive oil

paprika

salt

Instructions

Wash and dry the fresh produce.

Quarter new potatoes. Place in a large bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, slice sausages crosswise into ½-inch thick rounds.

Once the pot is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until browned and cooked through, 5-6 minutes.

Meanwhile, using a clean cutting board, trim off root ends and dark green stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise and medium dice. Add to the bowl with the potato.

When the sausage is done, add potato, fennel, broth, tomato sauce, corn, and spices to the pot. Stir to combine and bring the soup to a boil. Once boiling, reduce to a simmer and cook, stirring occasionally, until potatoes are fork-tender, 10-12 minutes. (Reserve bowl for later use.)

While the soup is cooking, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Place in the reserved bowl.

When the potatoes are tender, add kale to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Add shrimp to the soup and stir to combine. Continue to cook, stirring occasionally, until shrimp are cooked through and kale is tender, 3-4 minutes more. Remove from heat.

Meanwhile, cut lemons into wedges.

To serve, divide soup between bowls. Squeeze lemon over top and enjoy!

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