Hearty Rutabaga, Carrot, Parsnip and Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This wintry soup can be enhanced with any sausage you like. We find it a great dish in which to use the lowfat turkey sausages now available. The blue cheese corn bread and a green salad make ideal accompaniments. Finish with ripe pears. Ingredients:
2 tablespoons olive oil |
6 ounces smoked turkey sausage, cut into 1/2-inch dice |
1 large onion, chopped |
3 small parsnips, peeled, diced |
1 medium rutabaga, peeled, diced |
1 large carrot, peeled, diced |
1 14 1/2-ounce can beef broth |
1 14 1/2-ounce can chicken broth |
1/4 cup half and half |
1/2 teaspoon dried thyme, crumbled |
salt and pepper |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
2. Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
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