Brussels Sprouts and Sausage Soup

Brussels Sprouts and Sausage Soup Recipe
Iain Bagwell; Karen Shinto
This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad. Prep and Cook Time: 45 minutes.
5

Outstanding

Yield:

Makes 4 servings

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 344
Caloriesfromfat 37 %
Protein 19 g
Fat 14 g
Satfat 4.3 g
Carbohydrate 40 g
Fiber 8.1 g
Sodium 1054 mg
Cholesterol 35 mg

Ingredients

1 pound brussels sprouts
1/2 pound andouille sausage
1 teaspoon olive oil
3 large red potatoes
2 bay leaves
1 teaspoon caraway seeds
4 cups reduced-sodium chicken broth

Preparation

1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

2. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

3. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

4. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.

Note: Nutritional analysis is per serving.

Note:

Ellen Tafeen, Portola Valley, CA,

January 2008
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