Recipes

A farm-style supper

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A farm-style supper
Links of wieners and maple-flavored breakfast sausages nestle next to exotic lamb sausages and searingly hot chorizo at farmers’ market stalls. For this hearty soup, choose chorizo for a spicy Cajun taste, Italian sausages for Mediterranean flair or wieners for kid-pleasing fare. Then bake our cheddar scones while the soup is simmering.

First published in Chatelaine’s November 1998 issue.
©Rogers Media Publishing Inc.

Farmers’ market soup

1 lb (500 g) sausage, such as Italian, chorizo or wieners
1 onion, chopped
2 stalks celery, chopped
8 cups (2 L) chicken broth
2 potatoes, diced
2 carrots, sliced
1 small celeriac or parsnip, peeled and chopped (optional)
8 large basil leaves, coarsely chopped, or 1 tsp (5 mL) dried basil
1/4 tsp (1 mL) ground black pepper or cayenne pepper
3 cups (750 mL) shredded Kale, Swiss chard or green cabbage

If using fresh sausage such as Italian, remove from casing and crumble. Coat bottom of a large soup pot with cooking spray. Add sausage and lightly brown over medium heat, stirring often. When sausage is browned, drain off fat and discard. Or cut wieners or other cooked sausages into thin coins and place in pan. Add onion and celery and cook, stirring often, until onion has softened, about 5 min. Stir in broth, then add potatoes, carrots, celeriac, basil and pepper. Bring to a boil and skim off any foam. Reduce heat so mixture simmers, covered, about 20 min. Stir in kale and continue cooking until tender, about 10 min. Taste and add salt, if needed. Covered and refrigerated, soup will keep well for 3 days or it can be frozen. Makes 11 cups (2.75 L)

Nutrients per cup
11 g protein, 7 g fat, 10.2 g carbohydrates, 1.4 mg iron, 50 mg calcium, 849 mg sodium, 1.4 g fibre, 148 calories

Cheddar cheese scones

2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) black pepper or 1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) cold butter, cut into cubes
1 cup (250 mL) grated old cheddar cheese
1 cup (250 mL) cold milk

Place rack above centre of oven. Preheat oven to 450F (230C). Grease a baking sheet. Using a fork, stir flour with baking powder, salt and pepper in a large bowl. Work in cold butter until mixture is crumbly. Stir in cheese. Make a well. Pour in milk. Stir just until moistened. Turn out onto a floured cutting board. Divide in half and pat each portion into a 6-inch (15-cm) circle about 3/4 inch (2 cm) thick. Cut each into 6 wedges. Lift wedges onto greased baking sheet, placing about 1 inch (2.5 cm) apart for crusty-sided scones or 1/2 inch (1 cm) apart for soft-sided scones. Bake above oven centre until golden, from 10 to 12 min. Serve right away. Makes 12 scones

Nutrients per scone
5.2 g protein, 7.5 g fat, 17.4 g carbohydrates, 1 mg iron, 126 mg calcium, 316 mg sodium, 0.7 g fibre, 159 calories