Summerwinter Sausage Soup Recipes

POTATO SAUSAGE SOUP

Steps:

• Add diced celery, potatoes and onions to a medium saucepan, and cover with just enough water to cover vegetables. Cook until fork tender.
• Meanwhile, brown and crumble sausage; drain excess grease if needed.
• Add browned sausage to potato mixture.
• In a small saucepan, melt butter. Add flour, stirring for 30 seconds with whisk. Add milk and cook and stir until thick.
• Once milk sauce is thick, add it to the potato mixture. Bring the soup to a boil until thickened and hot.
• Season with nutmeg, starting with one shake. Taste and add up to three shakes. Season generously with salt and pepper to taste.

COUNTRY SAUSAGE SOUP

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

SUMMER/WINTER SAUSAGE SOUP

Steps:

• Saute garlic & carrots.
• Add beef broth, vegetable broth, bok choy, Worcestershire sauce, soy sauce and diced tomatoes. Cook until carrots are tender, about 1 hour.
• Add cauliflower, broccoli and both sausages. Cook about 30 more minutes.

SUMMER SAUSAGE (SALCHICHON) SOUP (FOR WINTER)

Steps:

• in a large soup pot add a teaspoon of oil,on med heat,add sofrito and sautee for a few minutes,then add beans and tomato sauce,season with adobo and all other spices..cook until fragrant.fill pot halfway with water.stir well,add celery and carrots.simmer for about 15 minutes.add potatoes and half slices of salchichon.simmer for another 15.add squash,corn,rice and cilantro,simmer for another 15 minutes.taste for seasoning,add adobo to taste.
• skim the fat from the top with a spoon. serve with puerto rican avocado also known as florida avocado and crusty bread.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

TUSCAN SAUSAGE SOUP

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.