Ok so to say that this is loosely based on a much loved soup of my hubbies needs to be owned up, I do not make his soup often because I can never quite get that same taste with homemade broth that comes in his beloved can..
Yup, hubby loves his Italian Wedding Soup.. but I do try at times with my own version of it.
Farmgal tip 1, I never harvest them before I get at least three good hard frosts on them 🙂 I always expect everyone to try things themselves so try them before and after a frost and you will see why.. it helps take some of the sharper, darker bitter edge to them in raw form.
So I thought, hmmm soup for lunch.. then I looked in the fridge.. hmmm, this the result of the hmm. This would serve two heaping and hearty bowls of soup in supper amounts, can be served with fresh bread if you want to do so. I had fresh buttermilk bread to go with.
Farmgals Sausage and Brussel Sprout Soup Recipe
- 1 small onion, peeled an diced
- 1 large clove of garlic, peeled and diced
- 1/4th a quarter pound of ground pork
- 2 cups of cleaned, sliced brussel sprouts
- 4 cups of white broth, (chicken, turkey or rabbit but you could also use veggie if you wanted to do so)
- 2 tbsp. of tiny round pasta
- 1 tsp of a basic Italian herb blend.
Ok, so put your onion, garlic and pork into a good quality steel or cast iron pan, spread your meat out into a thin layer, allow to cook until firming up and then chop it up with spoon or flipper, you want it to be in little bits, about the size of a itty bitty meatball, Once the meat is cooked though, add your sliced sprouts and you want to let the onions cook clean but you want that meat to crisp up, you want to cook it over med heat till you have stick brown bits on the bottom of the pan, watch this carefully as it can go from brown bits to burnt quickly. You should also get a bit of golden browning action going on those sprouts.. awesome!
Now add your broth, your herbs and your pasta, it will hit that hot pan, stir up all that lovely bits into your soup, bring it to a simmer at the med heat and then turn it down, set the timer for ten min and cook till the pasta done..
Serve it up hot..
While I wanted it to be able the richness of the broth, and the meat and sprouts, if you want a splash of color, do consider dicing up some red pepper and adding it in the last 5 min to add way to make this dish just pop when served 🙂