Sausage & Swiss Chard Soup Recipe
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish.
Ingredients
1 cup dry white wine
2 Tbs. olive oil
1 1/2 lb. chicken andouille sausage
1 small yellow onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
1 leek, white portion only, diced
2 garlic cloves, minced
1 tsp. minced fresh thyme
6 cups chicken stock, warmed
1 cup water, warmed
2 cups cooked white beans, drained
4 oz. Swiss chard, stems removed, leaves cut
into 1/2-inch strips
Salt and freshly ground pepper, to taste
Grated Parmigiano-Reggiano cheese for
garnish
Garlic crostini for garnish
Directions
In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately. Serves 6 to 8.
In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately. Serves 6 to 8.
Comments
Comments: 3 |
Add a Comment
VV says :
Well, my kids turns out really don't like white beans (refried sometimes), so they said they wouldn't order it again at a restaurant b/c of the beans, but if the beans were left out they would. I think its a great dish, and I pursued to enlighten them on the all-powerful bean. Don't think it changed their tastebuds at the moment but it did pique their curiosity. Now the discussion is 'what would be the best food group to have if you were on a deserted island'. And now this has become a blog!
Posted on: 17 May 2010 - 6:37pm
Anonymous says :
Eating is now. Sooooooo good! I shared this recipe with my friend who is the soup queen. I know she'll love it.
Posted on: 22 October 2009 - 1:02pm
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