Sausage Soup
Sausage Soup
2 small onions, chopped
8 cloves of garlic, sliced (I like lots of garlic; you might want less)
1-1.5 lb. Italian sausage (I prefer sweet, but you can use hot or some of each if you like)
2 Tablespoons olive oil
1 teaspoon fennel seed
4-5 potatoes, chopped
1.5 qts. chicken stock
salt or chicken bouillon to taste if your stock is unsalted
14.5 oz. can diced or crushed tomatoes
1 lb. cooking greens (I use a chard blend), cut into bite-sized pieces or smaller
Chop onions and slice garlic into a 5 qt. soup pot or dutch oven. They don't have to be cut very fine; I make the garlic about 1/8" thick, and the onions about the size of a fingernail. If the sausage is loose, break it up into the pot; or if it's in links, cut it into reasonably bite-sized pieces before adding. Add oil and fennel seed, and saute over medium flame until the onion is translucent and the sausage is browned a bit.
Meanwhile, cut up potatoes to a size that suits you. I like them fairly small, so they break up and thicken the soup a bit when cooked. Stir them into the sausage, and add chicken stock and tomatoes. Add salt/bouillon if necessary.
Bring to a boil and simmer for half an hour. Stir in chard and cook another five minutes or so. (Adjust cooking times if you like your potatoes less done, or have a green that needs to cook longer.)
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2 small onions, chopped
8 cloves of garlic, sliced (I like lots of garlic; you might want less)
1-1.5 lb. Italian sausage (I prefer sweet, but you can use hot or some of each if you like)
2 Tablespoons olive oil
1 teaspoon fennel seed
4-5 potatoes, chopped
1.5 qts. chicken stock
salt or chicken bouillon to taste if your stock is unsalted
14.5 oz. can diced or crushed tomatoes
1 lb. cooking greens (I use a chard blend), cut into bite-sized pieces or smaller
Chop onions and slice garlic into a 5 qt. soup pot or dutch oven. They don't have to be cut very fine; I make the garlic about 1/8" thick, and the onions about the size of a fingernail. If the sausage is loose, break it up into the pot; or if it's in links, cut it into reasonably bite-sized pieces before adding. Add oil and fennel seed, and saute over medium flame until the onion is translucent and the sausage is browned a bit.
Meanwhile, cut up potatoes to a size that suits you. I like them fairly small, so they break up and thicken the soup a bit when cooked. Stir them into the sausage, and add chicken stock and tomatoes. Add salt/bouillon if necessary.
Bring to a boil and simmer for half an hour. Stir in chard and cook another five minutes or so. (Adjust cooking times if you like your potatoes less done, or have a green that needs to cook longer.)
Crossposted from http://montuos.dreamwidth.org/683572.html ;
comments on original post. If you do not have a Dreamwidth ID, you can log in with OpenID using your LJ ID to read comments on protected posts.