The soup du jour, Brussels sprouts and sausage soup.
1/2 lb. andouille sausage - I used some kind of chicken sausage found at Trader Joe's.
1 tsp. olive oil
3 large red potatoes
2 bay leaves - Dan walked to a tree down the street :)
1 tsp. caraway seeds
4 cups chicken broth
1. Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise.
Set aside
2. Cut sausage into 1/4 in. thick slices. Put olive oil and sausage in a medium pot over medium heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
3. Meanwhile, peel potatoes and cut into roughly 1/2 in pieces.
4. When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes.
Remove bay leaves and serve soup hot.
With garlic bread and the 4 of us around the table - summing up our week and preparing for the week before us - we enjoyed our warm-your-soul-soup.