Ruhlman’s Sausage & Escarole Soup
Source of Recipe
"Ruhlman's Twenty" by Michael Ruhlman
Recipe Introduction
I made this when I was testing recipes for this book in 2010. And then forgot all about it when Mike and I were trying to come up with a soup to take to our CSA soup swap. We ended up with Escarole and Bean Soup with Italian Sausage. Similar, but not exactly the same (obviously, my subconscious remembered it) and Michael’s is worth doing again. He uses his secret weapon – fish sauce. I found that I used fish sauce over and over again in testing his recipes and it really changed my cooking. It is that ‘certain something’ that so many savory things need. I used to always try Worcestershire sauce at that point; now I try fish sauce, too. It almost always works! Michael suggests serving this soup with a baguette, split and toasted and sprinkled with olive oil and salt. Note that the sausage just gets warmed up in the soup, so if you are using a raw sausage, make sure that it is fully cooked by the pan or oven roasting.
List of Ingredients
1 lg. onion, cut into small dice
1 T. minced garlic
Canola oil, as needed
Kosher salt
4 c. homemade chicken stock
1 lb. sausage (any kind you like – I used Italian) browned in a pan or roasted in a 325 degree oven for 10 minutes, cut into chunks
1/2 lb. escarole, cut into 1/2-inch ribbons
2 plum tomatoes, seeded and diced
1 T. fish sauce
2 t. lemon juice or white wine vinegar
Cayenne pepper (optional)
Recipe
Sweat the garlic and onions in a large saucepan in a little oil. Season with a 3-finger pinch of salt. When they have softened, add the stock and bring to a simmer. Add the sausage, escarole, tomatoes, fish sauce, and lemon juice or vinegar and simmer until the escarole is wilted. Taste and adjust the seasonings, adding some cayenne if you like.
Serves 4.
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