Soup is pretty important when you need something to warm you up, which is often when you live in a state that has snow on the ground from November to April. This recipe is adapted from the one used at the Amherst Cafe in Amherst, WI. Pick up the book and check out page 44 to read the story behind the soup.
INGREDIENTS:
1/3 cup vegetable oil
3 T flour
1 1/2 - 2 cups chopped onion
1 large pepper chopped, the original recipe calls for green but I used yellow.
1/2 pound smoked kielbasa or polish sausage, sliced. this time I used turkey sausage
2 T chopped fresh parsley
salt, pepper, & cayenne pepper to taste
1 can ( 14-16 oz) chopped tomatoes, undrained I use rotel or the kind the comes with chilies. I like the spice!
1 can (15oz) corn, undrained or 2 cups frozen corn. I use the frozen kind.
1-3 cups water or chicken stock, divided. I always use stock.
Begin by making a roux. This is magic stuff. You know the stuff that makes soup thick. Fat, plus flour plus heat. Heat the oil in a over medium heat in a large soup pot. Whisk in the flour & cook, stirring often, until the roux turns golden brown. Somewhere between three and five minutes. And really, stand there and stir and watch. I have burned roux or let it get too dark more than once.
When the roux reaches the magic color, stir in the onions and continue to cook & stir until the onions are tender, about 10 minutes. Next stir in the pepper, sausage, parsley, salt, pepper & cayenne. Add undrained tomatoes, corn with half of the liquid from the can, and one cup stock. Bring to a simmer & reduce heat and simmer slowly. Add more stock as the soup cooks to reach desired consistency.
This soup is a quick one and I have chopped up the veggies & sausage during nap time and thrown it in the pot just before supper. I have also made it and let it simmer on the stove for over an hour which gives it time to develop more flavor. And gave me time to add more and more cayenne!
Enjoy filling your belly with this taste of Wisconsin!
1/3 cup vegetable oil
3 T flour
1 1/2 - 2 cups chopped onion
1 large pepper chopped, the original recipe calls for green but I used yellow.
1/2 pound smoked kielbasa or polish sausage, sliced. this time I used turkey sausage
2 T chopped fresh parsley
salt, pepper, & cayenne pepper to taste
1 can ( 14-16 oz) chopped tomatoes, undrained I use rotel or the kind the comes with chilies. I like the spice!
1 can (15oz) corn, undrained or 2 cups frozen corn. I use the frozen kind.
1-3 cups water or chicken stock, divided. I always use stock.
Begin by making a roux. This is magic stuff. You know the stuff that makes soup thick. Fat, plus flour plus heat. Heat the oil in a over medium heat in a large soup pot. Whisk in the flour & cook, stirring often, until the roux turns golden brown. Somewhere between three and five minutes. And really, stand there and stir and watch. I have burned roux or let it get too dark more than once.
When the roux reaches the magic color, stir in the onions and continue to cook & stir until the onions are tender, about 10 minutes. Next stir in the pepper, sausage, parsley, salt, pepper & cayenne. Add undrained tomatoes, corn with half of the liquid from the can, and one cup stock. Bring to a simmer & reduce heat and simmer slowly. Add more stock as the soup cooks to reach desired consistency.
This soup is a quick one and I have chopped up the veggies & sausage during nap time and thrown it in the pot just before supper. I have also made it and let it simmer on the stove for over an hour which gives it time to develop more flavor. And gave me time to add more and more cayenne!
Enjoy filling your belly with this taste of Wisconsin!
