Tuesday, March 4, 2014
Sausage Soup with Wild Garlic and Kudzu!
This soup was a total success and resulted in a bear hug from my thirteen year old son and an exclamation that it was "The best ever!" Middle Tennessee is still dreary with some melting snow and boggy backyards, but the one thing that is growing strong is the wild garlic. The Kudzu is what I dehydrated last summer and plan to do again this year as it is a great addition to soups. For this recipe if you do not have the wild ingredients, you can use green onions and dried parsley.
Sausage Soup with Wild Garlic and Kudzu
2 rolls of loose sausage hot or mild (I used one of each for a nice spicy flavor)
6 cups water
8 oz of pasta (I used large elbow)
4 small or 2 large cubes of chicken bouillon (Knorr cubes are large)
8 oz of sour cream
2 tablespoons of dried Kudzu
Handful of wild garlic chopped
salt and pepper to taste
Brown ground sausage and drain any excess grease if there is any. Add all other ingredients except pasta. Bring to a boil and then add pasta. Simmer until pasta is tender. Serve topped with Parmesan cheese (optional).