Sausage Orzo Creamy Soup (Printable Version)
# What You'll Need:
→ Base
01 -
Any flavor sausages (400g/6 links)
02 -
A splash of olive oil (1 tbsp)
03 -
Wild rice (100g/½ cup)
04 -
Three medium spuds, peeled and chopped
→ Vegetables & Aromatics
05 -
One diced onion
06 -
Two sliced celery ribs
07 -
A pair of sliced carrots
08 -
Two garlic cloves, smashed
09 -
Couple of bay leaves
10 -
Half a teaspoon of dried thyme
→ Liquid & Thickeners
11 -
Four cups of chicken or veggie broth (1 litre)
12 -
Light cream or half and half (375ml/1½ cups)
13 -
Three tablespoons of all purpose flour
14 -
Salt as needed
# Preparation Steps:
01 -
Warm up oil in your pot, squeeze sausage meat from casings, crumble while cooking until brown. Set aside on a plate, keep about 2 tbsp fat in the pot
02 -
Throw in onion, celery, and carrots, let them sweat for 10 minutes on low. Toss in garlic and thyme, stir for another 30 seconds
03 -
Dust veggies with flour, mix till pasty, cook for 2 minutes. Add sausage back in
04 -
Slowly pour in the broth while stirring, drop in bay leaves and wild rice. Let bubble for half an hour
05 -
Toss in potato chunks, let everything bubble for 15 more minutes until both spuds and rice are soft
06 -
Mix in the cream, add salt and pepper to taste. Warm it through and top with fresh parsley before serving
# Additional Tips:
01 -
Swap in bacon instead of sausage for a smoky twist
02 -
Brown rice or barley work great if you're out of wild rice
03 -
Make it without gluten by using corn flour instead
04 -
Try orange spuds (sweet potatoes) to cut down cooking time
05 -
Go dairy-free with plant-based cream alternatives