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SAUSAGE
Level 2
French Farmhouse Soup with Sausage
Serves 8
- a Marlene Samuels creation -
The next time you’re faced with an array of once cooked sausages or corned beef or negligible quantities, do what Europeans do. Consider our farmhouse soup, a hearty meal anytime of the year, especially great for week nights or relaxed Sundays. Better yet, it’s perfect for slow cookers. Added benefit: a one pot meal.
2 tbs. olive oil
2 cups cooked smoked sausage or corned beef, cut in bite sized pieces
2 onions, coarsely chopped
1 head cabbage, cored and sliced
2 cloves garlic, peeled, cored and chopped
6 cups beef or chicken stock
½ cup dry white wine
1 carrot coarsely chopped
4 stalks of celery – peeled and coarsely chopped
1 bunch fresh parsley, rinsed and finely chopped
1-2 Tbsp. each: dried sage, rosemary and basil
Salt and pepper to taste
Note: For an especially hearty stew, use cooked smoked sausage and corned beef; our gourmet dried mushrooms and any herbs that are beginning to droop.
- In a large stock pot, heat olive oil on medium. Add all vegetables, turn heat to low and sauté, about 5 minutes.
- Add herbs and sauté for about 5 more minutes.
- Add wine and broth. Continue cooking until hot, stirring gently.
- Bring soup to a boil, stir well and turn to low and cover. If using a slow cooker, transfer mixture to the cooker, cover, and set to medium. The soup is most flavorful if cooked slowly over a long period of time.
Variations:
- Add 1 can peeled chopped tomatoes with liquid
- Add 1 can cannellini beans with liquid
- Substitute 2 cups rinsed sauerkraut for cabbage
