Photo: Edward Pond
This soup is quick enough to throw together on a weeknight or keeps well enough to qualify as a go-to make-ahead meal.
250 g mild or spicy Italian sausages, chopped or removed from casings and crumbled
1 onion, chopped
1/3 cup all-purpose flour
5 cups low-sodium chicken broth
1 potato, preferably Yukon Gold, chopped
1 red sweet pepper, chopped
2 tsp dried parsley
1 cup frozen corn kernels
1 cup milk
1/2 tsp ground black pepper
In a large pot, heat 1 tbsp oil over medium high. Add sausage and cook, stirring occasionally, until it begins to brown, 5-7 minutes.
Add onion and continue cooking, stirring often, until onion softens, about 3 minutes.
Sprinkle flour overtop and stir to mix evenly. If very dry, stir in 2 tsp vegetable oil. Cook flour, stirring frequently, for 1 minute.
Slowly stir in broth, scraping brown bits from pan bottom. Bring broth to a boil. Add potato, red pepper and parsley. Simmer, stirring occasionally, until potatoes are almost fork-tender, about 10 minutes.
Add corn. Slowly stir in milk. Bring to a gentle boil, add pepper and serve hot.
If making ahead, cover and refrigerate for up to 3 days, or freeze for up to 1 month.
Calories 376, Protein 21g, Carbohydrates 28g, Fat 21g.
Originally published in the March 2011 issue. Photo by Edward Pond.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners