My home is once again tranquil but for the pitter-patter of feline feet racing across a wooden floor. The final sugar-crusted gibassier have made their way into my belly. The crispy tree is ready to be stripped of its twinkle (I’ll do it soon). The frenetic holiday season has left, keen to be swapped by a serener January chockfull of “hygge” (demerit points for using the hipster word-o-the-minute).
A quiet, cozy January means soup. Whether you simmer yours in a Dutch oven or slow cooker, soup is the ideal post-holiday vehicle for increasing veggie consumption (who doesn’t need to?), reducing calorie intake (to meet those 2018 resolutions), and scenting the house with wonderful smells (because it’s nice). So, for the next month, I’m setting butter, sugar and flour aside (baking detox!) and simmering up some bowlfuls of goodness.
When faced with leftovers, my mother was famous (in our house anyway) for saying, “Don’t throw it away – I’ll make soup out of it!” With a nod to her, I created this recipe to tackle the Matterhorn of edibles still lingering in my refrigerator and pantry after the holiday feasting. The only ingredient I purchased was the sausage.
Hearty Brussels Sprout Soup
- 8 oz. Linguiça or Polish sausage, sliced 1/4″ thick
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 lb. Brussels sprouts, trimmed and cut in half or quarters if large
- 2 medium potatoes (10-12 oz. total), peeled and diced
- 1 cup shredded carrots
- 2 bay leaves
- ¾ teaspoon caraway seeds, ground
- ½ teaspoon ground allspice
- ¼ teaspoon freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons chopped parsley
- 1. In a large pot or Dutch oven, sauté sausage until beginning to brown. Drain off all but one tablespoon of fat.
- Add onions to pot with sausage and sauté until onions soften and begin to color. Add garlic and sauté 30 seconds until just fragrant. Add Brussels sprouts, potatoes and carrots, bay leaves, caraway seed, allspice and pepper. Sauté 1-2 minutes.
- Add broth, bring to boil, scraping up any browned bits, then lower heat and simmer for about 20 minutes or until Brussels Sprouts and potatoes can be easily pierced with the tip of a knife.
- To finish, remove bay leaves, add vinegar and season to taste with salt. Garnish with parsley before serving.