Thursday, December 27, 2007

Winter Squash and Apple Soup with Sausage

This is a recipe that belongs to Greg and Mina. We all cooked together on this one. Start by browning 1lb of Italian link sausage, mild or spicy, cut into bite-sized pieces and set aside. In a large soup pan add 1 winter squash (Hubbard, Acorn or Butternut), peeled and diced, 1 Granny Smith apple peeled and diced, 1 large sweet potato peeled and diced, 1 leek cleaned and thinly sliced, 1 head of roasted garlic, peeled, 1 rib of celery diced, 2 cans of chicken stock and a bouquet garne containing fennel seeds, coriander seed, star anise, black pepper corns and rosemary. Crush the seeds roughly with a rolling pin. Bring to a boil and simmer until the vegetables are very soft. Remove the spice packet, whir with a stick blender and add the sausage. We added sea salt to taste and grated parmesan cheese at the table. A very interesting combination of flavors. Also, some of us think the addition of curry would be nice.

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