Sausage Orzo Tomato Soup (Print Version)
# Ingredients:
→ Base
01 -
400g (6) sausages, any type
02 -
1 tablespoon olive oil
03 -
3 medium potatoes, peeled and cut into chunks
04 -
100g (½ cup) wild rice
→ Vegetables & Aromatics
05 -
1 onion, finely chopped
06 -
2 celery sticks, sliced thinly
07 -
2 carrots, cut into thin slices
08 -
2 garlic cloves, crushed or minced
09 -
½ teaspoon dried thyme
10 -
2 dried bay leaves
→ Liquid & Thickeners
11 -
1 litre (4 cups) chicken or veggie broth
12 -
375ml (1½ cups) light cream or half-and-half
13 -
3 tablespoons plain flour
14 -
Salt, added to taste
# Instructions:
01 -
Warm up some oil in a big pot, take the sausages out of their casings, and break them apart while frying until browned. Scoop them out onto a plate, leaving around 2 tablespoons of the fat in the pot.
02 -
Throw the onion, celery, and carrots into the pot and cook them on low for about 10 minutes. Stir in garlic and thyme, then cook another 30 seconds.
03 -
Dust the veggies with the flour, mix them up to form a paste, and cook for 2 minutes. Add the cooked sausage back to the pot.
04 -
Slowly add the stock, stirring constantly. Toss in bay leaves and wild rice, and let it simmer for 30 minutes.
05 -
Put the potato chunks in and let them cook another 15 minutes or until both rice and potatoes are soft.
06 -
Mix in the cream and sprinkle with salt and pepper. Warm it all through and serve with some chopped parsley if you'd like.
# Notes:
01 -
Swap sausages with bacon for a smoky twist.
02 -
Feel free to substitute wild rice with pearl barley or brown rice.
03 -
For a gluten-free version, corn flour works instead of regular flour.
04 -
Try sweet potatoes for quicker cooking instead of regular ones.
05 -
Dairy-free cream substitutes great for plant-based diets.