Rubicon Soup Recipe

Dmitry owner of Stellarbuilt has a passion for cooking for his friends. Those who are lucky enough to go Off-roading with him will never go hungry. It is unclear where his skills for fabrication or for cooking come from but they are both truly amazing. The recipe below is for his famous Rubicon Soup.

Servings: 8 bowls

• 6 oz bacon, chopped
• 1 lb Italian Sausage, The “Hot” variety
• 1 medium head garlic, 10 large cloves, peeled and minced or pressed
• 1 medium onion, finely diced
• 6 cups chicken broth/stock, (48 oz)
• 4 cups water, (32 oz)
• 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
• 1 kale bundle, leaves stripped and chopped (6 cups)
• 1 cup whipping cream
• Salt and black pepper to taste
• Parmesan cheese to serve, optional

Instructions

• In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
• Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 min). Remove to a paper towel-lined plate.
• Finely dice the onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
• Add 6 cups broth and 4 cups water, and bring to a boil. Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork.
• When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
• Stir in 1 cup of cream and bring to a boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.