Monday, April 15, 2019
Sage here ~
Hey, it’s supposed to be spring! At least that’s what the calendar says, but Snowflake was just hit with the worst blizzard of the winter. What happened? The roads and streets are impassible and I need to shop and get supplies for the menu today. This is a nightmare for a chef!
Well . . . I guess I’m just going to have to come up with whatever I can do today because I know as soon as people leave their houses, they’ll be walking to the By the Spoonful Soup Shop to get warm and eat soup!
Let’s see . . . what do I have on hand? Well, onions, plenty of those, and butter and cheese. I could make French onion soup, that’s pretty simple. But I probably need another choice. Not everyone loves onions. Besides, without fresh bread, it’s just not as good.
I’ve searched the refrigerator and the freezer, but nothing’s really inspired me. I found sausages. There’s a ton of green beans that are still fresh and I do have lots of red potatoes. What do you think? Will that work? I think it will, in a nice vegetable broth with some of those onions. Oh, and we have lots of carrots too.
Here’s my recipe, pared down for a normal household:
2 tbls. of butter
1 medium onion (peeled and sliced)
3 sausages (pork or turkey)
4 cups of vegetable broth
4 carrots (peeled and chopped)
6 red potatoes cubed (not peeled)
1 ½ cups of chopped green beans
Salt and pepper to taste
Melt the butter in the pot and add the onion. Sauté until the onion is soft and slightly brown. Squeeze the meat out of the sausage casings and add to the pot, stirring until the meat is cooked. Add the broth and carrots and simmer for about 10 minutes, then add the red potatoes and cook on medium heat for another 10 minutes. Finally add the green beans and simmer for a few more minutes. Add salt and pepper to taste.
Not a fancy soup, but a hearty one and a good choice for those spring blizzards in Vermont!
Happy eating, everyone! Let's keep our fingers crossed. Hopefully spring will arrive soon.