KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons.
Sausage Vegetable Stew
This recipe is a re-creation of a soup my mother and I tried at a new wine bar in Seattle's Phinney Ridge neighborhood called In the Red Wine Bar and Cafe. My mom and I kicked back here, in front of an electric fireplace, after visiting the Picasso exhibit currently in town. We ordered a couple glasses of Prosecco and split the soup-of-the-day, a Caesar salad and an organic greens salad with raspberries. We also enjoyed baked brie with huckleberries served with Naan bread. Everything was wonderful, but the soup hit the spot. It was very simple yet carried an adventuresome flavor from the sausage, red potato and vegetables. We both immediately dissected the ingredients and decided to make it at home. Here's my version of our great night out. I encourage a glass of Prosecco to accompany it, too.
Open up a bottle of Prosecco and enjoy this recipe for Sausage-Vegetable Stew! Photo By KyLynn Hull.
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, chopped
3-4 stalks celery, sliced
4 medium carrots, sliced
2 cups beef, chicken or vegetable stock; plus 3-4 cups water
5 medium red potatoes, sliced
3 sausages in casings, sliced*
1/2 pint heavy cream
*I used smoked andouille chicken sausage, but my mom used Chorizo she gets from the Boise, Idaho, Basque community.
1. In heavy saucepan sauté garlic, onion, celery, carrots in olive oil for 8-10 minutes.
2. Add potatoes, broth and water and bring to a boil. Turn down heat and simmer 30 minutes.
3. Add sausage and heat through. Finish with heavy cream.
4. Garnish with chives. Pour a glass of Prosecco and enjoy!
Discover more inexpensive recipes for homemade soups by reading the original blog, "Green City Garden Girl: Soup Season: Why I Love Soup!"