Creamy Wild Boar, Kielbasa, and Kale Soup

The items I pulled out of the freezer this weekend included leftover bits of raw wild boar and a piece of kielbasa.  We also had fresh kale that, due to it's leafy-ness compared to the heartiness of other vegetables we recently bought, was first in line to be used up.  So, after Googling for ideas, I made this soup that both Hubby and I are very happy with.  I especially love the way the heavy cream and the fats from the meat sort of separate when you let the soup sit still for a minute, creating a wonderful contrasting swirl of colors.

INGREDIENTS:

• 3 slices of Bacon, chopped into 1/4-inch squares
• 5 ounces of Wild Boar meat, chopped into 1/2-inch pieces
• Approximately 6-inches of kielbasa, sliced into relatively thin half-moons
• 1 stalk of Celery, chopped
• 1 large Carrot, cut into cubes
• 1 large Shallot, sliced
• 1 heaping cereal spoonful of minced Garlic
• 2 Tablespoons of Auntie Arwen's Salt-Free Kitchen Sink spice mix
• Kosher Salt & Black Pepper
• a 3-finger pinch of Red Pepper flakes
• 2-3 cups of Vegetable Broth
• 2-3 cups of Homemade Chicken Stock
• 1 bunch of Lacinato (Dinosaur) Kale -- top leafy halves only, cut into 2-3" strips
• 1/2 pint of Heavy Cream

DIRECTIONS:

1. In a large pot (I used an enameled cast iron one), cook the Bacon over medium heat until just barely starting to crisp.  Add the Wild Boar and cook it in the bacon fat (leave the bacon bits in, too) until the Wild Boar is browned on all sides.  Then add the Kielbasa and continue cooking and stirring all the meats together until the Kielbasa also starts to show brown bits.
2. Dump the Celery, Carrot, Shallot, Garlic, Auntie Arwen's, a couple pinches of Salt, and Red Pepper Flakes into the same pot with the meats.  Cook all together, stirring occasionally, for 5-10 minutes (until the vegetables just start to soften).
3. Add the Vegetable Broth and Chicken Stock, and simmer the whole pot for about 5 minutes.  Then add the Kale.
4. As soon as the Kale is cooked to your liking, add the Heavy Cream and stir it all together just until everything is hot again.
5. Season to taste with Salt and Freshly Cracked Black Pepper, then enjoy!

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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