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.
Sunset JANUARY 2008
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.
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