Sausage Orzo Tomato Soup (Print Version)
# Ingredients:
→ Base
01 -
Any flavor sausages (400g/6 links)
02 -
A tablespoon of olive oil
03 -
Wild rice (100g/½ cup)
04 -
Three medium spuds, peeled and cut into chunks
→ Vegetables & Aromatics
05 -
One chopped onion
06 -
Two sliced celery stalks
07 -
Two sliced carrots
08 -
Two garlic cloves
09 -
A couple of bay leaves
10 -
Half teaspoon of dried thyme
→ Liquid & Thickeners
11 -
Chicken or veggie stock (1 litre/4 cups)
12 -
Light cream or half and half (375ml/1½ cups)
13 -
Three tablespoons of all purpose flour
14 -
Salt as needed
# Instructions:
01 -
Warm up oil in your pot, squeeze sausage meat from casings, crumble while cooking till golden brown. Set aside on a plate but keep about 2 tablespoons of the fat in the pot
02 -
Throw in onion, celery, and carrots, cooking them slowly for 10 minutes. Toss in garlic and thyme for the last 30 seconds
03 -
Dust veggies with flour, mix to form a thick paste, and let it cook for 2 minutes. Toss the cooked sausage back in
04 -
Slowly pour in stock while stirring, drop in bay leaves and wild rice. Let it bubble away for half an hour
05 -
Drop in potato chunks and cook another 15 minutes till both potatoes and rice feel tender
06 -
Pour in cream, add salt and pepper to taste. Warm it through and sprinkle with fresh parsley before serving
# Notes:
01 -
Bacon works great instead of sausage for a smoky kick
02 -
Try brown rice or pearl barley if you're out of wild rice
03 -
Swap wheat flour with corn flour to make it gluten-free
04 -
Sweet potatoes cook faster than regular ones
05 -
Dairy-free folks can use plant-based cream alternatives