BRUSSELS SPROUTS AND SAUSAGE SOUP

BRUSSELS SPROUTS AND SAUSAGE SOUP image

Yield 4 servings

Number Of Ingredients 7

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1 pound brussels sprouts
1/2 pound andouille sausage
1 teaspoon olive oil
3 large red potatoes
2 bay leaves
1 teaspoon caraway seeds
4 cups reduced-sodium chicken broth

Steps:

1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside. 2. Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes. 3. Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces. 4. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.