Sunchoke and Sausage Soup

SUBMITTED BY: serenadelorenzo

"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."

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PREP TIME	45 Min
COOK TIME	1 Hr 15 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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 simmer45 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.

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REVIEWS

Reviewed on Jun. 6, 2008 by Kate Wesch

This was my first time eating sunchokes and they were delightful! This soup was superb. I... MORE

Reviewed on May 13, 2008 by HollyC

Excellent flavor! Sauteed the vegies, browned the meat and then finished cooking in the crock... MORE

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Recipe Submitter:

serenadelorenzo

	Cooking Level: Expert Home Town: Roseburg, Oregon, USA Living In: Portland, Oregon, USA
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