Updated recipe/ approach:
- Onions, leeks, and shallots, or some variation adds extra flavor
- Cauliflower is excellent - a whole small head, including the core, broken down into chunks
- Definitely stick with the yellow potatoes, unpeeled, but adding a small russet helps bulk up the broth
- Simmer until everything is softened, then refrigerate overnight
- Purée chilled soup and then gently reheat while cooking the sausage
- Field Roast Italian sausages - hand torn into chunks (more rough edges to crisp up when frying) and cooked/added after soup has been chilled overnight, puréed, and reheated are much better than the apple /sweeter sausages
Freezes and reheats very well.
