| A Recipe |
[Nov. 8th, 2005|06:46 pm] |
Dave's Fabulous Autumn Farmhaus Bisque
(just for ![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=92.1) ariellejuliana)
1 lb. smoked sausage, cubed
1 lb. ground country breakfast sausage (bulk, not links)
1 med. onion, chopped
32 oz. reduced sodium chicken broth
15 oz. prepared pumpkin
1 pt. corn
1 pt. Half-and-Half
In a large, heavy-bottomed dutch oven, sautee the diced smoked sausage until
browned over medium or medium-low heat. Remove with a slotted spoon into a large bowl lined with a paper towel. Crumble the breakfast sausage into the dutch oven and cook until browned. Remove with a slotted spoon to the bowl holding the smoked sausage. Sweat chopped onion in dutch over low heat until translucent. If there is any fat remaining in the pan, remove the onions to the bowl with the sausage and drain the fat away.
There should be a fair amount of browned fond on the bottom of the pot from the sausages. Deglaze with the chicken broth, rubbing the bottom of the pan with a wooden spoon to release the browned bits.
Add back the sausages (and the onion, if removed) to the pot. Stir in the
prepared pumpkin. When it is distributed, stir in the corn. Heat slowly to a
boil, reduce heat and let simmer for about 20 minutes covered, stirring
occasionally.
When it is time to serve, bring back up to heat and stir in as much half-and-half as you wish to make it as creamy as you like. Adjust seasonings with salt and pepper. Enjoy!
NOTES:
- I use an enameled, cast-iron dutch oven for this.
- The smoked sausage could be anything from kielbasa to knockwurst, just make sure it is smoked. Smoked hot dogs will do in a pinch. The smoky flavor is important!
- I try to find as countryfied a brand of breakfast sausage as possible.
Sometimes grocery stores will cary a local farm's brand, which is what I use
whenever I can find it.
- The breakfast sausage will leave a fair amount of fond. Don't panic! But do keep the heat low. It will look burned but will impart a great flavor.
- If you are really industrious, use homemade chicken broth or stock.
- DON'T make a mistake and use prepared pumpkin pie filling.
- If you are a glutton for punishment, roast and puree your own pumpkin.
- If you don't have a freezer full of corn that you put up this past summer fresh from the field, try to find a frozen super-sweet variety at the grocery store. You may need to add a little sugar to balance out the sweetness if your corn is not sweet enough. White corn looks nicer in this soup.
- This goes quite nicely with a pumpkin flavored ale.
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| Comments: |
You are the very very best! Thanks!
And I am a big fan of pumpkin ale. Sounds like a good paring :)
It's even better the second day, reheated. :-)
From: (Anonymous)
2005-11-28 10:55 am (UTC)
Dave's Fabulous Autumn Farmhaus Bisque | (Link)
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Why get rid of the fat? Animal fat is good for you. Would it ruin the bisque?
![[User Picture]](http://l-userpic.livejournal.com/64571312/880800) | From: noetic_toe
2005-11-28 01:59 pm (UTC)
Re: Dave's Fabulous Autumn Farmhaus Bisque | (Link)
|
The fat tends to pool on top of the creamy soup and looks unappetizing. Leave it in if you don't care about the aesthetics. | |
