Eat Local · Uncategorized

Soup’s On!

We knew it was coming.  Winter’s chill made itself felt this morning while walking my dog.  My cheeks had turned a decidedly pinkish hue by the time we returned home.  And as we all know, the quickest way to fight off the chill is with soup.

I had half a package of Farmhand Foods spicy Italian sausage on hand, and had picked up a bag of mixed braising greens from Coon Rock Farm when visiting the Western Wake Farmers’ Market yesterday morning.   The mix included two kinds of kale, arugula, tatsoi, napa cabbage and a couple of other winter greens.

With some slight modification, downsizing the recipe to half the normal quantity, I decided to make this Italian Sausage and Cabbage Stew recipe.  I halved nearly all the quantities in the original recipe, except the wine (the wine I used came from Wine Authorities in Durham, where I had purchased the Farmhand Foods sausage).  I used a full cup of wine 🙂 .

The soup came together quickly (in about an hour) and I love the spice that the sausage adds.  I had saved a recipe for a savory, cheesy biscotti and baked a batch while the soup was simmering on the stove top.  In the end, lunch today was warming and filling (with plenty leftover for a quick lunch or dinner during the week too).

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