Sausage Soup
4 oz. breakfast sausage (not in links, if that is what you have, remove it from the casings prior to cooking)
2 cups shredded lettuce (any green would work - spinach, kale, spring salad mix)
1 carton chicken stock
6 baby carrots, sliced thin
1 cup cooked lentils
3 fat cloves of garlic, sliced thin
2 t. lemon pepper
salt to taste
In a 4 qt or larger pot, crumble sausage and cook until lightly browned. Add the shredded lettuce and stir along with the cooked sausage until the lettuce begins to wilt. Add the chicken stock. Add your carrots slices. Cook over medium high heat until carrots are tender, about 8 minutes. At this point I grabbed my immersion blender and whizzed everything together. If you don't have a stick blender, you could just leave everything chunky and make this a more rustic soup. Next I added the lentils and garlic slices (I have a basic mandolin I use to get thin, even slices for the carrots and garlic). Finally the lemon pepper and salt. I served this in large deep soup bowls and drizzled with a nice fruity extra virgin olive oil.
Soup before blending. |
Served with really yummy olive oil dribbled on top. |
~Megan~
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