February’s “Down on the Farm” column in the Nashua Telegraph Encore section highlighted another epic recipe from Liz Barbour of the Creative Feast:
- 12 ounces Andouille sausage, cut into ½-inch slices
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 cup onion, diced
- 1 cup celery, diced
- 2 large garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme, 2 teaspoons fresh
- 2 small red potatoes cut into 1-inch dice
- ½ pound corn kernels, fresh or frozen
- 6 cups low-sodium chicken stock
- 2 cups milk
- 1 cup cherry tomatoes cut in half
- 3 tablespoons flat-leafed parsley, chopped
- Salt and pepper to taste
- Heat a heavy-bottomed soup pot with canola oil over medium-high heat.
- Add the sausage and cook until browned on both sides.
- Remove the sausage to a paper towel to drain off the extra fat. Keep 2 tablespoons of the remaining fat in the pot.
- Add the butter to the pot and place onions, celery, garlic and bay leaves in the pot. Saute until the onions and celery are soft, about 5-8 minutes.
- Add the thyme, potatoes, chicken stock and milk. Bring to a simmer. Cook until the potatoes are soft, about 10 minutes. Remove the bay leaves.
- To thicken the soup, remove 2 cups of broth with vegetables and puree. Add this back to the soup.
- Bring the soup back to a simmer and add the sausage, corn, tomatoes and parsley. Simmer for an additional 10 minutes. Season to taste.