| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
oz |
Smoked turkey sausage; cut into 1/2-inch |
|
|
; dice |
| 1 |
lg |
Onion; chopped |
| 3 |
sm |
Parsnips; peeled, diced |
| 1 |
md |
Rutabaga; peeled, diced |
| 1 |
lg |
Carrot; peeled, diced |
| 1 |
cn |
Beef broth; (14 1/2-ounce) |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/4 |
c |
Half and half |
| 1/2 |
ts |
Dried thyme; crumbled |
|
|
Salt and pepper |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add sausage and
saute until brown on all sides, about 7 minutes. Transfer to plate using
slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until
tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and
carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to
boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Puree soup in batches in processor. Return to saucepan. Mix in half and
half and thyme. Season with salt and pepper. Add sausage. (Can be prepared
1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
2 servings; can be doubled or tripled.
Bon Appetit November 1990
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