Brussels Sprouts and Sausage Soup
October 4, 2008
I made this last night for the second time this year and thought oh my gosh, I have to share this!!! Brussels sprouts and sausage soup was so yummy, especially this time of year (Fall). Quick and easy as well, absolutely perfect for a weeknight meal! I used frozen brussels sprouts which was fine (same nutirents), and my potatoes were what I had in my kitchen, yukon golds (nice and buttery, that I did not peel). Brussels sprouts were first cultivated back in the 18th century. They are rich in many valuable nutrients and they also contain numersous disease fighting phytochemicals according to this link here. Andouille sausage takes on spicey and smokey flavor that gives this soup a hearty base. This soup according to my source Sunset magazine January 2008, makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad. Please enjoy!
For more recipes using brussels sprouts click here.
- 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 reduced-sodium chicken broth
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
Related posts:
- Kale and Brussels Sprouts Salad
- Sauteed Brussells Sprouts with Smoked Ham and Toasted Walnuts
- Italian Sausage and Artichoke Soup
October 21st, 2008 at 9:22 pm
It’s October and since I still have a great deal of my Teutonic DNA coursing thru my veins, I find myself longing each and every year for Brussell Sprouts and anything that might faintly remind me of my Grandmothers cooking.
This recipe is an absolute “Must Try”.
Good Stuff!