Because you can never have too many soup recipes
Here's one I tried out tonight. I gave it two thumbs way up and xhollydayx gave it 1.5 thumbs up. Or, if you prefer sports metaphors, it probably won't crack the starting rotation but it will definitely pitch some long relief and get the occasional spot start. This is from the June 2010 issue of Eating Well Magazine.
Leek, Potato and Spinach Stew
1 tablespoon extra-virgin olive oil
2 links hot Italian Turkey Sausage (roughly 6-8 ounces) with the casings removed and crumbled
2 cups chopped leeks (about two leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced [I just crushed them]
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15 ounce can of cannellini beans, drained and rinsed
1/2 cup chopped fresh herbs for garnish (pick from dill, chervil, chives, parsley)
Prep time: 35 minutes [Or about the time it takes to listen to listen to the Amy Winehouse album "Back to Black" in its entirety]
[1] Heat olive oil in soup pot over medium heat. Add sausage and leeks and cook, stirring occasionally and continuing to crumble the sausage, until the leeks are tender, about 5 minutes.
[2] Add garlic and and stir until fragrant, about 5 minutes.
[3] Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes.
[4] Add potatoes and broth, cover and bring to a boil.
[5] Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes.
[6] Remove from heat and stir in beans. Let sit, covered, for one minute.
[7] Put in bowls and sprinkle with herbs [We omitted this step tonight].
This has a lot of the same ingredients as the Chicken & Spinach Soup with Fresh Pesto I made last year and later brought to Bread & Soup in February. It tastes totally different though; it's much tangier due to the sausage and the wine adds a unique note that I rather liked.
Note 1: I realized that most of the recipes I've posted have been soup recipes, so they now have their own tag.
Note 2: Every time Kendra comes to visit (which is not nearly often enough, *cough*) we break out another soup recipe; we wouldn't want her to get bored after all. So far she's had the aforementioned Chicken & Spinach Soup with Fresh Pesto and the Spanish Tomato Soup. Fortunately, we've got plenty of options left to feed her :-)
Leek, Potato and Spinach Stew
1 tablespoon extra-virgin olive oil
2 links hot Italian Turkey Sausage (roughly 6-8 ounces) with the casings removed and crumbled
2 cups chopped leeks (about two leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced [I just crushed them]
1 cup dry white wine
1 pound new or small potatoes, halved and thinly sliced
4 cups chicken broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15 ounce can of cannellini beans, drained and rinsed
1/2 cup chopped fresh herbs for garnish (pick from dill, chervil, chives, parsley)
Prep time: 35 minutes [Or about the time it takes to listen to listen to the Amy Winehouse album "Back to Black" in its entirety]
[1] Heat olive oil in soup pot over medium heat. Add sausage and leeks and cook, stirring occasionally and continuing to crumble the sausage, until the leeks are tender, about 5 minutes.
[2] Add garlic and and stir until fragrant, about 5 minutes.
[3] Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes.
[4] Add potatoes and broth, cover and bring to a boil.
[5] Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes.
[6] Remove from heat and stir in beans. Let sit, covered, for one minute.
[7] Put in bowls and sprinkle with herbs [We omitted this step tonight].
This has a lot of the same ingredients as the Chicken & Spinach Soup with Fresh Pesto I made last year and later brought to Bread & Soup in February. It tastes totally different though; it's much tangier due to the sausage and the wine adds a unique note that I rather liked.
Note 1: I realized that most of the recipes I've posted have been soup recipes, so they now have their own tag.
Note 2: Every time Kendra comes to visit (which is not nearly often enough, *cough*) we break out another soup recipe; we wouldn't want her to get bored after all. So far she's had the aforementioned Chicken & Spinach Soup with Fresh Pesto and the Spanish Tomato Soup. Fortunately, we've got plenty of options left to feed her :-)