All summer we have been having Salad Sundays on our deck.
Well, this week the temperature was in the 60's so
it was time to switch - now we'll have Soup Sundays
First up . . .
Parmesan, Sausage and Spinach Soup
Well, this week the temperature was in the 60's so
it was time to switch - now we'll have Soup Sundays
First up . . .
Parmesan, Sausage and Spinach Soup
cook time: 6 hours in slow cooker
yield: 8 servings
{photo credit 365daysofcrockpot.com}
Ingredients
1 lb ground Italian sausage (I used mild)
1 small onion, diced
32 oz chicken broth
1 cup water
3 celery ribs, sliced
1 carrot, finely diced
1 yellow potato finely diced
1 clove garlic diced
1/8 tsp ground thyme
1 Tbsp dried parsley flakes
6 Tbls butter
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 cup all purpose flour
2 cups milk
1 cup grated Parmesan cheese
3 oz spinach torn into small pieces stems removed
(original recipe calls for kale)
Instructions
In a pan, brown the sausage for 3-4 minutes. Add in the onion and continue cooking until
sausage is completely cooked through. Drain off excess grease. Put sausage and onion in the slow cooker.
Add broth, water, celery, carrot, potatoes, garlic powder, thyme and parsley to the slow cooker.
Cover and cook on LOW for 6 hours, or until potatoes are tender.
In a small bowl combine salt, pepper, and flour. In saucepan melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.
Stir cream mixture into slow cooker and then let cook on high without the lid for 15 more minutes.
Just prior to serving add Parmesan cheese and spinach.
{adapted from a recipe found on www.365daysofcrockpot.com}
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