SAMHUINN: Fall Vegetables and Sausage Soup
8 ounces of your favorite sausage or kielbasa, cut into 1/2-inch slices
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium parsnips, washed, peeled, and diced
1 medium rutabaga, washed, peeled, and diced
1 large carrot, washed, peeled, and diced
1 15 ounce can chicken broth
1 15 ounce can beef broth
1/4 cup fresh half and half
1/2 teaspoon thyme, dried and crumbled
plain salt or Iodized salt
peppercorns, freshly ground,
Heat olive oil in large saucepan over medium-high heat.
Add your favorite sausage and cook until it is brown on all sides.
This takes about 8 minutes. Place the cooked sausage on a plate using a slotted spoon.
Add chopped onion to the same saucepan. Reduce heat to medium and cook the onions until tender, stirring occasionally, about 10 minutes.
Add the diced carrot, rutabaga, parsnips,and cook 5 minutes, stirring them occasionally.
Add both broths to the saucepan. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 to 45 minutes.
Using your food processor, puree the soup in several batches. Add two 1/2-inch slices of cooked sausage to each batch before processing. Return all the batches to the saucepan. Mix in half and half and the crumbled thyme. Adjust salt and pepper to taste. Add the rest of the cooked sausage. Heat through. Do not boil. Laddle this hearty soup into your waiting soup bowls and serve with fresh bread and butter.
2 generous servings: Recipe can be doubled for a family dinner
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