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.
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
How to Make It
Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
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.
Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.
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.