Be sure to serve this with several slices of fresh, crusty bread to sop up any extra broth. (Dan Whalen, The Food in my Beard)
Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals
Dan Whalen is the founder and creator of the popular recipe blog The Food in my Beard. In the past 6 years since the website's inception, he has published over 1000 recipes that have been viewed over 12 million times. He has been featured in many prestigious publications such as Saveur, Bon Appetit, Serious Eats, Fine Cooking, Boston.com, MSNBC, and Huffington Post.
"This is the most hearty, filling soup I have ever had and can really warm you to the bone on the coldest day of the year," says Dan Whalen of The Food In My Beard. "It's perfect for those late fall nights when you don't want to turn the heat on quite yet but you need something to help take the chill off."
- 5 yukon gold potatoes
- 1 and a half boxes of chicken stock
- 1/4 cup cream
- 4 sausages
- 1 onion
- 2 branches of rosemary
- 5 cloves garlic
- 2 cans pink beans
- 1 bunch broccoli rabe
- taleggio cheese
Cook the potatoes in the stock and cream. When tender, blend till smooth.
Cook the sausages in water (water goes halfway up sausages) until fully cooked. Drain the liquid into the potato mixture. brown the sausages on all sides. Remove from pan.
Add onions, scrape pan to get the browned bits. Add a splash of water if needed. When the water has evaporated, add the garlic and rosemary (both diced very small). 1 minute later, add the potato-stock mixture.
Bring to simmer, taste for seasonings, add broccoli rabe(chopped nicely), cut up sausage, and pink beans. Simmer till the broccoli is nice and tender. Serve with bread and cheese.