Friday night, Cauli and I had some friends over for soup, Scrabble, and beer. The soup is a reciepe I got from Lex Culinaria: German Peasant Soup. I made this for the first time last year, and it’s incredible.
We’ve been freezing carmelized onions in batches, so I pulled some out from the freezer and put them in a dutch oven with some butter. I used smoked turkey kielbasa for the soup. The smoked sausage is important as is add a huge amount of flavor to the soup. I then added some garlic and quartered red potatoes (though I would cut them up smaller next time). I thawed two containers (about 4 cups) of homemade chicken stock and added it to the pot. Last year we had a ton of kale from our CSA, so I chopped it up and added it to the soup. I did the same here, though I used less kale and regretted it. The kale is such a good ingredient for the soup: hearty enough to withstand the long cooking time, and adds an appealing, earthy flavor. I then added dill and enough water to cover everything and simmerered for about 45 minutes. The great thing about this soup is that it can be cooked even longer for a more intense flavor.
As we had four hungry people, there were only 2 bowls left, which Cauli and I ate for lunch the next day. Last year I had quite a bit of leftovers, so I froze them in two cup containers, and took them to work.
I love your dutch oven/ soup tureen. Where did you get it?
I’m glad you like it! It’s from Le Creuset. It’s a little mini pumpkin, from their petite garden collection. http://www.lecreuset.com/usa/products/guide.php?range_id=30
I registered for them for our wedding. I’m a wee bit obsessed with them.
I’m dying for a Le Creuset dutch oven (stovetop to oven!). I will forward the link on to a few “potentially interested” people for Christmas inspiration. Subtlety would be lost on them.
Stovetop to oven – so simple, yet so brilliant! I hope the link nudge works. I’ve eyed Le Creuset for a while, and we’ve been very happy with it. And, from what I gather, they last a looooong time.