My Favorite Soup

This was dinner tonight…..YUM!  😀

Brussels Sprouts And Sausage Soup

Serves 6

(Sunset magazine)

1 lb. brussels sprouts
1 Tablespoon olive oil
1/2 pound thinly sliced andouille sausage
3 medium red potatoes
1teaspoon whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.

Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside.  Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes.  Add the bay leaf and caraway seeds and stir for about 1 minute, until they smell fragrant.

Peel the potatoes, if you want, and cut them into 1/2 inch chunks and add them to the pot with the sausage. Add the stock and bring to a boil, then lower the the heat to a low simmer and cook until the potatoes and sprouts are tender.  Remove from heat and season with salt and pepper.  Serve with toasted rustic country style bread.

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