Sausage, Cabbage & Root Vegetable Soup INGREDIENTS 2 tablespoons extra-virgin olive oil, divided 1 pound Italian turkey sausage, mild or spicy, casings removed 1 cup chopped onion 3 cloves garlic, thinly sliced 1/8 teaspoon salt Freshly ground pepper to taste 2 medium carrots, diced (1/2 inch) 2 small turnips, peeled and diced (1/2 inch) 1 medium celery root, peeled and diced (1/2 inch) 1 large Yukon Gold potato, peeled and diced (1/2 inch) 10 cups very thinly sliced green cabbage (about 1/2 medium head) 8 cups low-sodium chicken or vegetable broth 3/4 cup dry white wine 1 cup chopped fresh tomato 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 cup grated Parmesan cheese PREPARATION Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.
Posted on: Mon, 12 May 2014 13:48:33 +0000
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