Recipe by OliveLover
This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.
Top Review by MrsMac2411
Very yummy ! I did stick mostly to your recipe. One thing I did was to skim off some of the fat from the top of the soup. Also, I used diced tomatoes with basil, oregano, and garlic flavor. I did bake fresh bread to go with it. My hubby and mother also liked it . My hubby told me to keep the recipe :)
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage
- 1⁄2 cup onion, chopped
- 28 ounces tomatoes, diced
- 4 potatoes, diced (6 c.)
- 1⁄4 cup parsley, flat leaf, chopped
- 1 cup celery, diced
- 2 tablespoons celery, leaf chopped
- 2 cups beef stock
- 1 bay leaf
- 1⁄2 teaspoon thyme (or to taste)
- 1⁄4 teaspoon black pepper (or to taste)
- 1 tablespoon lemon juice (or to taste)
- 1 tablespoon salt (or to taste, and held in reserve)
Directions See How It's Made
- Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
- Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
- Add more lemon juice and the salt as needed.
- Serve with a crusty bread. Freeze the left overs, if there are any.