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1 qt chicken stock
¾ cup cider
12 oz potato
2 Tablespoon vegetable oil
1 small Spanish onion, small dice
2 stalks celery small diced
½ cup heavy cream |
1 teaspoon smoked paprika
1 link hot Italian sausage
1 teaspoon whole leaf dried marjoram
1 teaspoon whole leaf dried basil
1 teaspoon kosher salt
Fresh ground black pepper, to taste
½ lb potatoes, diced large
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Preheat oven to 350°.
Simmer peeled potato in chicken stock and cider until very tender. Puree in blender.
Slow roast hot Italian sausage until cooked through. Chill, pulse in food processer. Not too fine. Add sausage to pureed soup mixture
Sweat onion and celery in vegetable oil until translucent. Add smoked paprika and cook additional 3 minutes stirring often. Add vegetable paprika mixture to pureed soup.
Add cream to soup mixture
Simmer large dice potato in salted water until tender. Drain and rinse under cold water. Add to soup mixture.
Add marjoram, basil, salt and pepper to soup.
Bring soup back to simmer.
Contributed by: Gerry Nooney Executive Chef, Sugarbush
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