Sausage & Swiss Chard Soup
Sausage & Swiss Chard Soup is rated
out of
5 by
1.
Prep Time:
40 minutes
Cook Time:
60 minutes
Servings:
8
Brimming with andouille sausage, Swiss chard and white beans, this hearty soup is the perfect cool-weather dish. Our Turkey and Arugula Panini with Gruyère makes a wonderful accompaniment.
Ingredients:
- 1 cup dry white wine
- 2 Tbs. olive oil
- 1 1⁄2 lb. chicken andouille sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 1 leek, white portion only, diced
- 2 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 6 cups chicken stock, warmed
- 1 cup water, warmed
- 2 cups cooked white beans, drained
- 4 oz. Swiss chard, stems removed, leaves cut
into 1⁄2-inch strips - Salt and freshly ground pepper, to taste
- Grated Parmigiano-Reggiano cheese for
garnish (optional) - Garlic crostini for garnish (optional)
Directions:
In a small saucepan over medium heat, boil the wine until reduced to 1/2 cup, 7 to 10 minutes. Set aside.
In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately. Serves 6 to 8.
In a soup pot over medium heat, warm the olive oil. Add the sausage and cook until browned, about 5 minutes per side. Transfer to a plate and let cool, then cut diagonally into 1/2-inch slices.
In the same pot over medium-low heat, cook the onion, celery, carrot and leek, stirring occasionally, until soft, about 10 minutes. Add the garlic and thyme and cook, stirring occasionally, for 2 minutes more. Add the reduced wine, the stock and water, increase the heat to medium-high and simmer for 15 to 20 minutes. Add the sausage, white beans and chard and cook until the chard wilts, 5 to 8 minutes. Season with salt and pepper.
Ladle the soup into warmed bowls, and garnish with the cheese and crostini. Serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
JDice from
My go-to show stopper soup
I have made this soup close to 10 times and people always love it. I take it to girlfriends who have just had babies, make it for easy dinner parties and it works like a charm. I make a day ahead, always better the next day and serve with grilled crusty bread.
Date published: 2012-11-29