recipe by Dan Clapson
225g Spolumbo’s Italian sausage (casing removed if applicable)
1 yellow onion, diced
2 cloves garlic, chopped
3 red potatoes, 1 cm cubed, approx. 4 cups
4 cups (1 L) chicken broth
1 1/2 cups (360 mL) water
3 cups broccoli florets, loosely chopped
1 lemon, zest and juice
1 Tbs white wine vinegar
1/2 tsp ground cloves
salt and pepper
- Heat some olive oil in a large pan on medium-high heat. Add the sausage and cook until completely browned, about 5 minutes. Remove from pan and set on paper towel to absorb any excess oil.
- Lower to medium heat and in the same pan, cook down the onion and garlic. Cook for 15 minutes or until well caramelised, adding small spoonfuls of water as needed if the onion is sticking to the bottom of the pan.
- Place the potatoes, broth and water in a large pot and bring to a boil on high heat. Let boil until the potatoes are fork tender, approximately 10 minutes. Spoon contents of pan into pot and purée the soup until silky smooth using an immersion blender.
- Reduce to medium heat, add remaining ingredients and let simmer for 20 minutes, stirring occasionally. Ladle out to serve with warm bread and wool sweaters!