Fall Soup

Serve with your favorite bread and a crisp green salad

By Manda Hudak

This soup celebrates some of my favorite flavors of the fall season. All of these ingredients are at their best this time of year and available in local grocery stores. The recipe can only get better by adding your favorite fall ingredient, but the marriage of sausage, celeriac, cabbage and squash is a great flavor base. I like to use Farm to Market hot ground sausage which is MSG free. Make this a day ahead to let the flavors infuse overnight. Finish with the fresh kale ribbons and garnish with the fennel frond for a lovely aroma. Serve with your favorite bread and a crisp green salad and enjoy the delicious and healthful flavors of fall – Bon appetite!

INGREDIENTS

Butter 4 oz.

Yellow onions, small dice 1/2 cup

Leeks, small dice 1/2 cup

Celeriac, peeled, small dice 1/2 cup

Carrots, peeled, small dice 1/2 cup

Bay Leaf 1 each

Fennel, peeled, thinly sliced 1/2 cup

Cabbage, green, thinly sliced 1 cup

Marjoram, dried 1/2 Tsp.

Oregano, dried 1/2 Tsp.

Garlic, fresh, minced 2 Tsp.

Paprika, sweet 1/2 Tsp.

Stock, Chicken 2 1/2 Qt.

Butternut squash, peeled, seeded, small dice 1/2 Cup

Parsnips, peeled, half rounds 1/2 cup

Sausage, ground, cooked 3/4 lbs.

Lacinato kale or chard, cut in ribbons 1/2 cup

Fennel frond, plucked for garnish

Salt and pepper

METHOD

  1. Cook sausage over medium heat – do not brown. Pour off excess fat. Set aside.
  2. Melt butter without browning. Add onions, leeks, celeriac and carrots, and sweat over medium heat until slightly softened.
  3. Add bay leaf, fennel, cabbage, herbs, garlic and paprika, and cook over low heat for five minutes.
  4. Add stock, squash, parsnips and sausage, and cook until squash is tender.
  5. Remove bay leaf. Quickly cool, and let sit overnight.
  6. Reheat and season with salt and pepper. Add kale at last minute for garnish with fresh fennel frond.

Manda Hudak is the Savory Chef Instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.

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