Recipe: Winter Roots and Sausage Soup (blender or food processor)

WINTER ROOTS AND SAUSAGE SOUP

"Who says you don't like parsnips or rutabagas? In this soup, they combine with carrots to create an unusual soup with an unusual rich flavor."

3 tablespoons olive oil
1 pound smoked chicken and apple sausage*
1 large onion, chopped
1 leek, white part only, thoroughly washed and chopped
1/2 teaspoon dried thyme
4 medium parsnips, peeled and diced
1 large rutabaga, peeled and diced
2 large carrots, diced
1 medium celery root, peeled and diced (optional)
6 cups chicken broth or stock
1/2 cup half-and-half
Salt and pepper

In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Cut sausage in half lengthwise and cut into thin slices. Add to Dutch oven and brown on all sides. With a slotted Spoon, remove sausage and set aside.

Add onion and leek to saucepan and cook until soft, about 5 minutes.

Stir in thyme, parsnips, rutabaga, carrots and celery root, if using. Cook about 5 minutes, stirring occasionally.

Add stock, bring to a boil and reduce heat to simmer. Cook until all vegetables are tender, about 30 minutes.

Remove about 2 cups of soup mixture to a food processor or blender and puree with half-and-half. Return to pot and add reserved sausage. Heat through, taste for salt and pepper, and serve.

*If chicken and apple sausage isn't available, substitute another flavor of chicken sausage and add about 1/2 teaspoon liquid smoke to get the smokiness.

Makes 8 servings
Source: A Good Day for Soup by Jeanette Ferrary and Louise Fiszer