The Best Recipes: Sunchoke and Sausage Soup

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Sunchoke and Sausage Soup

"This soup combines the wonderful flavors of leeks, spinach, Jerusalem artichokes (sunchokes), turkey sausage, garlic, parsley, celery, and potatoes. Serve it on a cold evening with a hearty chunk of bread and a hot apple toddy."

Ingredients :

• 4 slices turkey bacon, diced
• 1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped
• 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
• 6 small white potatoes, peeled and halved
• 3 stalks celery, diced
• 1/2 large onion, diced
• 1 leek, white and light green parts only, chopped
• 3 cups chopped fresh spinach
• 2 cloves garlic, minced
• 1 quart chicken stock
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 pinch cayenne pepper
• 1 pinch ground paprika
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup water

Instructions :

Prep : 45M	Cook : 10M	Ready in : 2H

• Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 45 minutes.
• Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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