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Yankee Harvest Recipes
Aunt May's Fall Vegetables and Sausage Soup
2 generous servings: Recipe can be doubled for a family dinner8 ounces of your favorite sausage or kielbasa, cut into 1/2-inch slices
2 tablespoons olive oil
1 large yellow garden onion, chopped
2 medium garden parsnips, washed, peeled, and diced
1 medium garden rutabaga, washed, peeled, and diced
1 large garden carrot, washed, peeled, and diced
1 15 ounce can chicken broth or use your homemade broth
1 15 ounce can beef broth or use your homemade broth
1/4 cup fresh half and half
1/2 teaspoon thyme from your herb garden, dried and crumbled
plain salt or Iodized salt from your pantry
peppercorns, freshly ground, from your pantry
Heat olive oil in large saucepan over medium-high heat.
Add your favorite sausage and cook until it is brown on all sides.
This takes about 8 minutes. Place the cooked sausage on a plate using a slotted spoon.
Add chopped onion to the same saucepan. Reduce heat to medium and cook the onions until tender,
stirring occasionally, about 10 minutes.
Add the diced carrot, rutabaga, parsnips,and cook 5 minutes, stirring them occasionally.
Add both broths to the saucepan. Bring to boil. Reduce heat and simmer until vegetables
are tender, about 40 to 45 minutes.
Using your food processor, puree the soup in several batches. Add two 1/2-inch slices of cooked sausage to each batch before processing. Return all the batches to the saucepan. Mix in half and half and the crumbled thyme. Adjust salt and pepper to taste. Add the rest of the cooked sausage. Heat through. Do not boil. Laddle this hearty soup into your waiting soup bowls and serve with fresh bread and butter.
The last vegetables of the New England growing season are combined in this fall harvest and hearty soup recipe. Serve this great tasting soup on a chilly, rainy Fall day with fresh baked bread, that just came out of the oven. After chowing down, curl up in front of the glowing fireplace, and read that book you have been wanting to read for sometime. Now is your chance to do it...!
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RECIPE NOTE: New England Seasoning Trio; - We have been informed by many visitors to these wonderful recipes, that they are unable to find Gravy Master, Bell's Seasoning and Old Bay Seasoning at their local grocery store. If you find that to be the case, we now offer our popular New England Seasoning Trio for sale, on-line at the Yankee Grocery country store. |
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The Taste of Gloucester - A Fisherman's Wife Cooks - 8th Edition "The Taste of Gloucester" cookbook was created by the Gloucester Fishermen's Wives and the Cape Ann League of Women's Voters to share recipes of lesser known species of fish as well as familiar ones. Their cookbook, The Taste of Gloucester has sold over 200,000 copies. The Taste of Gloucester recipes are drawn from tradition and are variations of ethnic specialties for different occasions. The original purpose of the cookbook was the promotion of underutilized fish to help the local fleet diversify. Squid, Atlantic Herring and Shark recipes are scattered among those for more familiar species. Copies of The Taste of Gloucester - 8th Edition, can be ordered through the Yankee Grocery Country Store. |
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Yankee Grocery Herb and Spice Collections Compliments of the Spicemill® In this neck of the woods, The Spicemill has a reputation for offering the finest and freshest herbs and spices gathered from around the world. Used by high-end restaurants, banquet facilities and by the most discerning gourmet cook, it is here, where the quality of the seasoning means everything. Gathered from around the world and packaged in generous portions, Spicemill Herbs and Spices are well known in culinary circles on the East Coast. Yankee Grocery has enjoyed the opportunity to create several delightful herb and spice collections for your kitchen and your own culinary enjoyment. Yankee Grocery Herb and Spice Collections, are available at the Yankee Grocery Country Store. |
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