Spicy Sausage & Cabbage Soup
Any sausage works for this recipe.
We like contrast between spicey sausage and the herbs and cream,
but a sweet sausage like chicken apple works as well.
We like contrast between spicey sausage and the herbs and cream,
but a sweet sausage like chicken apple works as well.
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What you need: 4 Tbsp butter 4 andouille sausage 1 onion 2 carrots 4 stalk celery 3 Tbsp flour 4 cup chicken broth 5 cup green cabbage 3 large potatoes 1 bunch parsley 1/2 cup heavy cream 1-2 Tbsp Summer Herb Garden Savory salt and pepper to taste |
Method:
Thinly slice sausage, carrots, and celery.
Dice onion.
In a large soup pot, melt 1 Tbsp butter over medium-high. Slice sausage and add to pot, sauté, tossing a few times until golden.
Remove the sausage from the pot leaving behind any drippings.
Add remaining butter and melt, then add onion, carrot, and celery to pot. Sauté, stirring occasionally, until softened.
Add flour, stirring until it evenly covers vegetables.
Pour in broth, stirring until flour has fully dissolved. Let heat.
Meanwhile, peel and dice potatoes, finely slice cabbage, and chop parsley.
Add potatoes, cabbage, parsley, and sausage to pot and bring to a boil, then reduce heat to medium-low and simmer.
Add 1-2 cups water if needed.
Salt and pepper to taste.
Add herb blend to taste.
Simmer until potatoes are just tender but not falling apart, about 8 to 10 minutes.
Remove from heat and add cream.
Thinly slice sausage, carrots, and celery.
Dice onion.
In a large soup pot, melt 1 Tbsp butter over medium-high. Slice sausage and add to pot, sauté, tossing a few times until golden.
Remove the sausage from the pot leaving behind any drippings.
Add remaining butter and melt, then add onion, carrot, and celery to pot. Sauté, stirring occasionally, until softened.
Add flour, stirring until it evenly covers vegetables.
Pour in broth, stirring until flour has fully dissolved. Let heat.
Meanwhile, peel and dice potatoes, finely slice cabbage, and chop parsley.
Add potatoes, cabbage, parsley, and sausage to pot and bring to a boil, then reduce heat to medium-low and simmer.
Add 1-2 cups water if needed.
Salt and pepper to taste.
Add herb blend to taste.
Simmer until potatoes are just tender but not falling apart, about 8 to 10 minutes.
Remove from heat and add cream.