Brussel Sprout Sausage Soup
Description
Delicious, warm, rich soup accented with the unique taste of caraway.
Ingredients
1 lb. Brussels sprouts
½ lb. andouille sausage
1 tsp. olive oil
3 large red potatoes
2 bay leaves
1 tsp. caraway seeds
4 cups beef broth (original recipe had chicken stock, beef is better)
½ lb. andouille sausage
1 tsp. olive oil
3 large red potatoes
2 bay leaves
1 tsp. caraway seeds
4 cups beef broth (original recipe had chicken stock, beef is better)
Instructions
Trim ends off Brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
Remove casings from sausage and cut into ¼ inch thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, unit sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into ½ inch pieces.
When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup of water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.
Serves: 4
Total time: 45 minutes
Remove casings from sausage and cut into ¼ inch thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, unit sausage is well browned, about 7 minutes. Meanwhile, peel potatoes and cut into ½ inch pieces.
When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup of water. Bring to a boil. Add Brussels sprouts. Partially cover pot and reduce heat to low or medium low to maintain a steady simmer. Cook soup until potatoes and Brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.
Serves: 4
Total time: 45 minutes
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