2 tablespoons olive oil6 ounces smoked turkey sausage (or vegetarian sausage), cut into 1/2-inch dice1 large onion, chopped3 small parsnips, peeled, diced1 medium rutabaga, peeled, diced1 large carrot, peeled, diced1 14 1/2-ounce can beef broth (or veg broth)1 14 1/2-ounce can chicken broth (or veg broth)1/4 cup half and half1/2 teaspoon dried thyme, crumbled
Salt and pepper
Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Puree soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
From Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2012.