I have a cold...well, it's more than a cold, it's probably the flu...or more likely it's pneumonia...or it could even be the dreaded black lung - because that's what it feels like I've been coughing up...did you get a visual on that? So I'm loaded with cold medicine, which only makes me groggy but does nothing to relieve the hacking...and not that I want you to be all grossed out, but you do know what happens when a cough goes on and on, right? Need a hint? I have two words for you...bladder control....there...now you know how dyer my situation is...I could GO at any moment - literally. I've been loading up on orange juice and antioxidant rich foods...taking vitamins and watching Dr. Oz...doing everything I can to release the death grip the grim reaper has on my lungs...I do believe I felt his fingers slip when I made this soup - it's powerfully good...even with diminished taste-buds the depth of flavor in this soup came through...plus, although I was drugged, it was easy to make...(I HAVE to cook when I'm sick, even when it means getting up off my death-bed because if I don't then I'm forced to eat the mister's cooking...need I remind you? Boiled chicken and rice??? Elbow macaroni with canned tomatoes??? Just the thought of it makes me go into de-fib...Dr. McDreamy?!?)
This recipe is out of this month's Taste of Home Magazine - one of my very favorite food mags. The recipes in this magazine are tried and true - if you don't subscribe, you should. It makes a lot of soup, so I froze half of it to enjoy later - and the mister and I each had two bowl fulls! It's THAT good! The immersion blender makes another appearance...have you got yourself one yet?!? It's SOOOOO great! Italian sausage is the first ingredient in this soup - once it's cooked all of the veggies are added, along with the broth and water - and that's it...all of the flavor comes from the veggies - oh, plus a little cream thrown in at the end. This is "company" worthy and it's even better the next day!
Root Vegetable Soup With Sausage - Adapted from Taste of Home Magazine, October/November 2008 by Donna Class of Keyser, West Virginia
1 lb. bulk Italian sausage
1/2 medium butternut squash, (about a 3 lb. squash) peeled and cubed
4 large potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 medium rutabaga, peeled and cubed
1 package (16 oz.) fresh baby carrots
2 small turnips, peeled and diced
1 large parsnip, peeled and chopped
10 cups water
1 (32 oz.) can vegetable broth
2 tablespoons sugar
1 1/2 teaspoons salt, and more to taste
1 teaspoon ground ginger
1/2 teaspoon pepper, and more to taste
1/2 cup heavy whipping cream
(This soup makes 20 1-cup servings, so use a kettle or a Dutch oven big enough to hold that much liquid.) Crumble sausage into a large kettle. Cook over medium heat until no longer pink. Stire in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35 to 40 minutes or until vegetables are tender. Using an immersion blender, blend soup until smooth, with only tiny bits remaining. Whisk in the cream. (Or, if using a blender, process soup in batches until smooth. Return to the pan; whisk in cream.) Heat through but do not boil.
"The darkest day in life is the one in which we expect something for nothing." Allen Shawn