Iain Bagwell; Karen Shinto
YieldsMakes 4 servingsPrep and Cook Time45 mins
AuthorEllen Tafeen, Portola Valley, CA

This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.

How to Make It

Step 1
1

Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

Step 2
2

Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

Step 3
3

Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 pound brussels sprouts
 1/2 pound andouille sausage
 1 teaspoon olive oil
 3 large red potatoes
 2 bay leaves
 1 teaspoon caraway seeds
 4 cups reduced-sodium chicken broth

Directions

Step 1
1

Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.

Step 2
2

Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.

Step 3
3

Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.

Step 4
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.

Step 5
5

Note: Nutritional analysis is per serving.

Brussels Sprouts and Sausage Soup