Sunday Independent (Ireland)

Sausage, haricot and parsley soup

Serves 8

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You will need:

3 tablespoon­s olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 stick celery, finely chopped 2 garlic cloves, finely chopped Sea salt and freshly ground black pepper 2 x 400g tins haricot beans, drained 1L chicken stock or vegetable stock 3 thyme sprigs 1 bay leaf 6 medium sausages 4 teaspoons chopped fresh parsley 1 teaspoon sherry vinegar or red wine vinegar Crusty bread, to serve 1 Place a large pot on a medium heat, and add 2 tablespoon­s of the olive oil. When it is warm, add the finely chopped onion, the finely chopped carrot, the finely chopped celery and the finely chopped garlic. Season with sea salt and freshly ground black pepper, then cook, stirring occasional­ly, for 10 minutes, until the vegetables are completely soft. 2 Next add the tinned haricot beans, the chicken stock or the vegetable stock, whichever you’re using, the thyme sprigs and the bay leaf. Bring to the boil, then reduce the heat and cook, covered, on a low simmer for about 15 minutes, until the flavours have all infused. 3 Meanwhile, cook the sausages. Add the remaining tablespoon of olive oil to a frying pan and place it on a medium heat. Add the sausages and cook them, tossing them regularly for a few minutes on each side until they are well browned all over and cooked through. Then cut them into pieces roughly 1cm across. 4 Remove the thyme sprigs and the bay leaf from the saucepan and discard them, and add the chopped fresh parsley to the soup. Add the sausages pieces, then stir in the sherry vinegar or the red wine vinegar, whichever you’re using, and taste for seasoning, adding more sea salt and freshly ground black pepper, if necessary. Serve steaming-hot in bowls, along with some crusty bread.

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