Sunchoke and Sausage Soup recipe
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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 ½ 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 ½ 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 ¼ cup all-purpose flour 1 cup water
Nutrition Info
- 217.9 caloriescarbohydrate: 30 gcholesterol: 37.8 mgfat: 5.8 gfiber: 4.1 gprotein: 12.9 gsaturatedFat: 1.6 gservingSize: -sodium: 737.3 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Sunchoke and Sausage Soup
Directions
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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 simmer for 45 minutes.
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.