SUNCHOKE AND SAUSAGE SOUP

Sunchoke and Sausage Soup image

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.

Provided by SerenaBloom

Time 2h

Yield 10

Number Of Ingredients 18

Ingredients

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
½ 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
½ 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
¼ cup all-purpose flour
1 cup water

Steps:

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 simmer for 45 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.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 30 g, Cholesterol 37.8 mg, Fat 5.8 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 1.6 g, Sodium 737.3 mg, Sugar 6.8 g