Friday, October 28, 2011

Recipe :: Spicy Carrot and Sausage Soup

Hello!

Carrot and Hot Italian Sausage may seem like an odd combination for soup - and I guess it is - but this was so flavorful with just the right amount of kick! This soup is a combination of two Pioneer Woman recipes. I combined her Carrot Soup recipe with the filling from her Stuffed Mushrooms!

Spicy Carrot and Sausage Soup


8 whole Large Carrots, Peeled And Sliced
1-½ cup turkey stock
2 cloves Garlic, Pressed
The zest and juice of one lemon
1 cup 1% milk

1/2 cup whipping cream
pinch of Nutmeg

Simmer carrots with turkey stock, garlic, and lemon zest for 20 minutes or until tender. Remove from heat.
Use an immersion blender to blend carrots and stock until smooth. Add in milk, cream and lemon juice. Stir to combine. Add nutmeg, salt, and pepper to taste. Set aside.

10 White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups apple juice
4 oz Cream Cheese
1 whole Egg Yolk
1/4 cups Parmesan Cheese, Grated
Salt And Pepper, to taste

Squeeze the sausage meat out of their casings into a frying pan. Scramble fry until fully cooked. Remove from heat, cool. Add the rest of the ingredients. Mix well. Add to carrot soup mixture and heat through. It's a very creamy, zesty soup! Perfect for fall.

~Cindy
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