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Fall Carrot Soup With Apple Chicken Sausage
By KLHquilts on October 02, 2007
2 Reviews
- Prep Time: 1 hrs
- Total Time: 2 hrs 15 mins
- Servings: 8
About This Recipe
"Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking."
Ingredients
- 1 1/2 lbs carrots, peeled and chopped roughly
- 1/2 lb kohlrabi, peeled and chopped roughly
- 1 sweet potato ( medium, peeled and chopped roughly)
- 1 yellow onion, roughly chopped
- 1/2 yellow onion, diced
- 4 -6 garlic cloves
- 1 teaspoon garlic, minced
- 4 sprigs fresh thyme, tied together with twine
- 3/4 cup apple cider
- 1 1/2 quarts chicken stock ( reserve one cup)
- 8 ounces sausage ( use sweet apple chicken sausage cut into small cubes)
- 1 bunch collard greens ( or kale, or a mixture of both, thinly sliced and with stems discarded ( small bunches)
- 2 tablespoons olive oil, divided
Directions
- Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
- Add carrots and cook for five minutes.
- Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
- Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
- Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
- Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
- While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
- Add minced garlic and cook for another ten minutes.
- Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
- When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
- Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (457 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 271.6
- Calories from Fat 127
- 47%
- Amount Per Serving
- %
- Total Fat 14.2g
- 21%
- Saturated Fat 3.9g
- 19%
- Cholesterol 21.8mg
- 7%
- Sugars 9.4 g
- Sodium 604.6mg
- 25%
- Total Carbohydrate 26.3g
- 8%
- Dietary Fiber 6.2g
- 25%
- Sugars 9.4 g
- 37%
- Protein 11.3g
- 22%
Reviews
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"This is a very good soup. Not 5 stars because it's a little sweet for my taste, and could use more spice to liven it up. That said, it was tasty and easy to make."
By Elisa72 on January 29, 2012 | 1283670
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"This soup was delicious, and was a good way to use up a lot of my CSA veggies for the week. It was a lot of work, and took a while to make, so I would not consider it a meal for a "weeknight". One of my children enjoyed it, and 2 did not, but my husband and I loved it."
By christinajrn on September 25, 2011 | 1253071
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