Sunchoke and Sausage Soup |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy. Ingredients:
4 slices turkey bacon, diced |
1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped |
1 pound jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices |
6 small white potatoes, peeled and halved |
3 stalks celery, diced |
1/2 large onion, diced |
1 leek, white and light green parts only, chopped |
3 cups chopped fresh spinach |
2 cloves garlic, minced |
1 quart chicken stock |
1/2 cup chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh oregano |
1 pinch cayenne pepper |
1 pinch ground paprika |
salt and pepper to taste |
1/4 cup all-purpose flour |
1 cup water |
Directions:
1. Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer45 minutes.
2. Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.
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