Sunchoke and Sausage Soup

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.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 2 hr
• Calories: 218 Calories

Ingredients

• 1 cup water
• ¼ cup all-purpose flour
• salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 quart chicken stock
• 3 stalks celery, diced
• 1 pinch cayenne pepper
• 2 tablespoons chopped fresh oregano
• 1 pinch ground paprika
• ½ large onion, diced
• 3 cups chopped fresh spinach
• 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
• 1 leek, white and light green parts only, chopped

Recipe Instructions

Step 1

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.

Step 2

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.