Autumn Sausage Soup Food

AUTUMN SAUSAGE SOUP

Steps:

• Cut sausage into 1 inch pieces, then in half again.
• In a frying pan heat oil cook sausages for 3 minutes.
• Add diced potatoes cook for 2 minutes set aside.
• In a large soup pot add beef stock, carrots celery, rutabaga, onion.
• Boil 20 minutes or until vegetables are tender.
• Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
• Simmer for 10 minutes.
• Add green pepper and parsley simmer another 5 minutes.

AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the chopped bacon to a heavy-bottom pot over medium heat.
• 4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
• 5. Add the diced onions, and the sausage to the pot.
• 6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
• 7. Add the garlic and stir until fragrant, about 60 seconds.
• 8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
• 9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
• 10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
• 11. Add the corn, and stir to combine.
• 12. Add the hash browns, and stir to combine.
• 13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
• 14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
• 15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
• 16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
• 17. In a small bowl, whisk the flour, milk, and sour cream together
• 18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
• 19. Add the mixture to the pot.
• 20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
• 23. Keep the faith, and keep cooking.

SAUSAGE BEAN SOUP

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

SAUSAGE SOUP

Steps:

• In a soup pot, cook sausage over medium heat until no pink remains.
• Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
• Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

BON APPETIT'S AUTUMN SOUP

Steps:

• Heat 1/4 cup olive oil in large saucepan or Dutch oven over medium heat. Add onion, leek and garlic and cook, stirring frequently, until onion is soft and translucent, about 8 minutes.
• Add celery, turnip, carrot, parsnip and bell peppers and toss to coat with oil. Stir in broth, beans basil, rosemary, bay leaf and lemon juice and bring to simmer.
• Reduce heat to medium-low and simmer 10 minutes. Discard rosemary sprig and bay leaf. (Soup can be prepared up to 2 days ahead to this point. Let cool, cover tightly and refrigerate.).
• Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add sausage and saute until cooked through. Drain on paper towels. Cut sausage into 1/2-inch thick slices.
• About 10 minutes before serving, bring soup to simmer. Add sausage and cabbage and simmer until cabbage is tender. Add spinach and simmer until wilted, about 3 minutes.
• Season soup with salt and pepper. Stir in parsley. Ladle into heated bowls. Serve with grated Parmesan cheese.

SAUSAGE SOUP

Steps:

• Fry the onions in the oil for 5 mins. Add the garlic and sausage, fry for a few mins more, then stir in the paprika, rice and thyme.
• Pour in the stock, bring to the boil, add the carrots and some salt and pepper, cover, then simmer for 20 mins. Stir in the kale, then cook 10 mins more. Serve with crusty bread.

CANADIAN /GERMAN HAM OR FARMER SAUSAGE SOUP

Steps:

• Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot. Simmer for 40 minutes.
• As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
• Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
• Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
• Add beans and savoury, if using, and simmer until all vegetables are done.
• Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
• Freeze what's left.
• Note: I use a bit more potatoes than carrots, and even less beans.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!