turnonmyheels (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
turnonmyheels) wrote2013-11-13 08:32 am
turnonmyheels) wrote2013-11-13 08:32 am
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something a little bit lighter today.
Do you love Carabbas sausage and lentil soup? I do, as far as I'm concerned it's the best thing on the menu and unfortunately when I get the chance to go there [like, once every few years?] they are always sold out or it's not offered that day.
Guess what? I found the recipe.
1 pound green lentils
olive oil
1 lb Italian sausage <-- dear god, someone please tell me where to buy *good* Italian sausage in NC
1 cup diced onion (about 1 large)
1 ½ cups diced celery (about 4 stalks)
1 ½ cups diced carrots (about 3-2 large)
1 ½ cup diced zucchini (about 1 small) <-- this is the secret, I would never have thought to put it in as I consider this a winter soup and that's not a winter veg
1 tablespoon minced garlic (2 large cloves)
2 teaspoons kosher salt <-- depending on your broth and sausage this could be entirely way the fuck too much salt. Use your taste buds to test
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups chicken broth/veggie broth/water/whatever
2 (14 1/2 ounce) cans diced tomatoes, undrained
The Method that came with this recipe is shit. Here's mine or go your own way
brown the meat and drain the fat. While that's browning start cleaning and chopping veg. In the order of slowest cooking veg to fastest: carrots, celery, onion, garlic, zucchini
Saute slowest cooking veg in the pot first let them get hot before adding the next then proceed accordingly. Meanwhile pick through, rinse, and soak your lentils. When the saute is tender put the spices in. When that is smelling awesome throw in a splash of alcohol of some kind to de-glaze the pan, I used port. Then add your broth and drained lentils. Bring to a boil, reduce to a simmer. If you have a super awesome stove that may not be a big deal/time burner. It could take half an hour or so at my place :-( When the lentils are soft enough to eat but not *done* then add the tomatoes.
fun fact, if you put tomatoes in lentils too soon they will never get tender, the acid makes them firm up some
When all of that is bubbling together, add a handful of sausage. At this stage if you like to puree, puree. FOR GOD'S SAKE DON'T BURN YOURSELF. Leave enough chunks to suit your taste, *then* add the rest of the sausage. If it's a little too meaty puree a bit more.
Do you love Carabbas sausage and lentil soup? I do, as far as I'm concerned it's the best thing on the menu and unfortunately when I get the chance to go there [like, once every few years?] they are always sold out or it's not offered that day.
Guess what? I found the recipe.
1 pound green lentils
olive oil
1 lb Italian sausage <-- dear god, someone please tell me where to buy *good* Italian sausage in NC
1 cup diced onion (about 1 large)
1 ½ cups diced celery (about 4 stalks)
1 ½ cups diced carrots (about 3-2 large)
1 ½ cup diced zucchini (about 1 small) <-- this is the secret, I would never have thought to put it in as I consider this a winter soup and that's not a winter veg
1 tablespoon minced garlic (2 large cloves)
2 teaspoons kosher salt <-- depending on your broth and sausage this could be entirely way the fuck too much salt. Use your taste buds to test
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups chicken broth/veggie broth/water/whatever
2 (14 1/2 ounce) cans diced tomatoes, undrained
The Method that came with this recipe is shit. Here's mine or go your own way
brown the meat and drain the fat. While that's browning start cleaning and chopping veg. In the order of slowest cooking veg to fastest: carrots, celery, onion, garlic, zucchini
Saute slowest cooking veg in the pot first let them get hot before adding the next then proceed accordingly. Meanwhile pick through, rinse, and soak your lentils. When the saute is tender put the spices in. When that is smelling awesome throw in a splash of alcohol of some kind to de-glaze the pan, I used port. Then add your broth and drained lentils. Bring to a boil, reduce to a simmer. If you have a super awesome stove that may not be a big deal/time burner. It could take half an hour or so at my place :-( When the lentils are soft enough to eat but not *done* then add the tomatoes.
fun fact, if you put tomatoes in lentils too soon they will never get tender, the acid makes them firm up some
When all of that is bubbling together, add a handful of sausage. At this stage if you like to puree, puree. FOR GOD'S SAKE DON'T BURN YOURSELF. Leave enough chunks to suit your taste, *then* add the rest of the sausage. If it's a little too meaty puree a bit more.
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Wilt an onion. Add however much garlic you like. Brown some sausage--I use kielbasa, but you can do whatever sausage you like. Dump in some chicken broth. Put into that whatever greens you like (I usually use kale because it come prewashed in a bag, but turnip greens would be good). Red pepper flakes to taste. A couple cans of white beans (I use Great Northerns, but whatever you like). Cook the greens down a bit. Eat.
I actually keep greens I made in the freezer and use it as a base for this soup. Even if it's just the likkur, it's fantastic. I actually prefer mustard greens, so the likkur from that in this soup makes it for me.
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Thank you my love.
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