Ingredients with Measurements:
- 1 pound diot sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans diced tomatoes (14.5 ounces each)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the sliced diot sausage over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the canned diced tomatoes, chicken broth, dried thyme, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the pot from heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Add the cooked diot sausage back to the pot and heat through.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 26g
Carbohydrates: 14g
Protein: 15g
Sodium: 1450mg
Substitutions for ingredients:
- Diot sausage can be substituted with any other type of sausage, such as Italian sausage or chorizo.
- Chicken broth can be substituted with vegetable broth for a vegetarian version of the soup.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Top the soup with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be careful when blending hot liquids in a regular blender. Allow the soup to cool slightly before blending and blend in small batches.
- To make the soup spicier, add a pinch of red pepper flakes or a diced jalapeño pepper.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
Sour cream, chopped fresh parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the diot sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Diot sausage is a traditional French sausage made with pork, garlic, and spices. It is commonly used in French cuisine, particularly in the region of Savoie.
Flavor profiles:
The diot sausage adds a savory and slightly spicy flavor to the soup, while the tomatoes and herbs add a bright and fresh flavor.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner, or as a starter for a larger meal.
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Taste: Savory, Tangy, Herbaceous, Comforting