There are some things I really stink at. Like, I am terrible at these things.
Keeping my closet organized would be one of them.
I mean, I do get it organized again every week or so. But in the meantime? Eh. Out of sight, out of mind.
Keeping up with my nails. Oh man. You do not want to see them on a regular basis. Broken, chipped paint, hang nails. Sigh. It is not (usually) a pretty sight.
Turning in paperwork on time. Getting out of bed when my alarm goes off. Sending thank-you cards.
All things I suck at.
But there is something I am really good at --> making soup.
Chop, toss, and cook.
Really, what can go wrong?
Hallelujah for soup!
- 2 tablespoons extra-virgin olive oil
- 1 pack of chicken sausage, cut into 1/2 inch cubes
- 1 leek, white and light green parts only, thinly sliced and rinsed well
- 3 cloves garlic, thinly sliced
- 2 small red-skinned potatoes (4 to 5 ounces total), peeled and cut into 1/2-inch cubes
- 4 cups chicken broth
- Salt and pepper
- 1 1/2 bunches asparagus (about 1 1/2 pounds), cut into 1/2-inch
- One 6-ounce container plain yogurt
- 1/4 whole wheat country loaf, for serving.
- In a large pot, heat the olive oil over medium-high heat; add the sausage and cook, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the leek and garlic to the pot and cook until tender, about 2 minutes. Stir in the potatoes and chicken broth and bring to a simmer; season with salt and pepper. Cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.
- Scoop out 1/2 cup asparagus pieces and set aside for garnish. Using a blender and working in VERY SMALL batches, puree the soup. Return the soup to the pot, whisk in the yogurt and season with salt and pepper. Ladle the soup into bowls, sprinkle the sausage and asparagus pieces on top and serve with the bread.