Saturday, January 23, 2010
Healthy Soup - Week 3: Venison, Sauerkraut Soup with Wilted Kale
After my smelt post, ya'll probably think I'm odd but what can I say? I'm an adventurous eater! Who ever heard of sauerkraut soup? I was reading Craig Claiborne's cookbook and saw a recipe for sauerkraut soup. I've adapted Craig's recipe with different cooking techniques and with the embellishment of the kale and rare venison.
Venison, Sauerkraut Soup with Wilted Kale
6 servings, 2 WW pts/serving!!!
6 cups beef stock
1 can of san marzano tomatoes - chopped
1 pound venison
1 bunch of kale
1 bag of sauerkraut
1 1/2 tsp thyme
1 1/2 tsp kosher salt
1 1/2 tsp black pepper
2 tbsp olive oil
2 tbsp soy sauce
Place the sauerkraut and tomatoes in a covered heavy pot and place in the oven at 375 degrees. Cook for 45 minutes.
Marinade the venison for at least 30 minutes. Grill the venison for 1 minute on each side. Let rest for 5 minutes and then thinly slice.
Put the pot with the sauerkraut on the stove top and add the stock and seasonings. Simmer for about 20 minutes. Add the kale and cook for another 5 minutes.
Serve up your soup and top with the rare venison.