Recipe: Chef John’s Soup

I liked the the idea of this soup but I modified it because I don’t think throwing veggies, sausage, and broth in a pot is really all that exciting. This was pretty perfect alongside a nice fluffy bread (I made challah). I also love the color that turmeric gives to broth.

Chef John Soup
Serves 4
  1. 1/2 pound sausage, sliced in to small pieces
  2. 1 tablespoon olive oil or butter
  3. 1 onion, diced
  4. 3 carrots, diced
  5. 2 stalks celery, diced
  6. 2 zucchinis, diced
  7. 1/2 lb asparagus, cut in to 1/2" piece
  8. 1 pound small Yukon Gold potatoes, cut to 1" pieces
  9. 1/2 cup small cherry tomatoes, halved
  10. 4 cups chicken broth
  11. 1 1/2 tsp turmeric
  12. 1 tsp ground fennel
  13. to taste (1/4-1/2 tsp each): mustard, dill, rosemary, and sage
  14. salt and black pepper, to taste
  1. If uncooked, cook sausage in a pot with the onion, celery, and carrots in butter or olive oil until cooked. If the sausage is cooked simply saute the onion, celery and carrots over medium heat until onions clear, about 5-8 minutes.
  2. To that pot add the zucchini, potatoes, asparagus, cherry tomatoes, cooked sausage [if not already in pot] and pour in chicken broth. Stir in seasonings and bring to a boil.
  3. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 30-40 minutes. Adjust seasoning to taste and serve hot.
Adapted from All Recipes
Adapted from All Recipes
Mab Made Food

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