Back to food though... I made this soup for dinner this week thanks to a recommendation from a friend (thanks Lisa! ;)) and tweaked the recipe ever so slightly (more veggies!). I've had a bit of a cold and wasn't feeling the greatest so this soup brought me back to life. Spicy, hearty and so comforting for chilly winter lunches or dinner. I ate it for lunch and dinner two days in a row. It's been so long since I shared a new recipe, this one is a keeper...
Recipe | Leek and Sausage Soup
(adapted from Michael Romano's Secret Ingredient Soup)
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped peeled carrot
1 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (or more if you want spicier)
8 ounces bulk sweet Italian sausage (I used Fresh Market)
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken stock
2 generous handfuls of coarsely chopped arugula
Grated Parmigiano-Reggiano for serving
- Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and red pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally. Stir in the greens and cook for 15 minutes more, or until tender.
This looks delicious. We love soup and stews in the winter months. Hope you feel better.
ReplyDeleteKaren
This soup looks delicious - I'll have to try it, as we're in soup and stew mode as well!
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nice
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