SERENE CHATS: This is a favorite on my table when flavorful food and contented tummies are in order. This creamy bisque has sweet balsamic undercurrents, but it is conquered by smoky sausage heartiness. (Please see the Recipe Notes below for more recipe information…) This recipe is found in the “Big Eats Soups” section of Trim Healthy Table, page 170. This recipe is a family-serve recipe that feeds 6 to 8 people.
Rustic Andouille Sausage Trimmy Bisque
Description
SERENE CHATS: This is a favorite on my table when flavorful food and contented tummies are in order. This creamy bisque has sweet balsamic undercurrents, but it is conquered by smoky sausage heartiness. (Please see the Recipe Notes below for more recipe information...) This recipe is found in the "Big Eats Soups" section of Trim Healthy Table, page 170. This recipe is a family-serve recipe that feeds 6 to 8 people.
Ingredients
Instructions
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Put the cold water in a large soup pot, then add the spinach, cauliflower, broccoli, onion, bell peppers, garlic, and basil. Cover and bring to a boil, then reduce the heat to a simmer and cook until the veggies are tender. Add the diced tomatoes.
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The first blend: Put the okra, 3 cups of the boiled water, the miso, both vinegars, the tomato paste, and sun-dried tomatoes (if using) in a blender and blend well. Add this to the gently simmering veggies and stir well.
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Now let’s make the Trimmy blend: In the same dirty blender, combine the remaining 1½ cups boiled water and our core Trimmy ingredients: ghee, MCT oil, gelatin, collagen (if using), and lecithin (if using). Add the nutritional yeast, seasonings, liquid smoke, and stevia powder. Hold the lid down and whiz whiz, then pour this creamy yumminess into your pot.
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Add the diced sausage links and heat through. (If using whey protein to beef up the protein amounts, ladle out some soup broth into a cup, trying not to get any fixin’s in there, and drop a couple of ice cubes in to cool it down. Now add the whey and stir well until all the clumps are gone. Return the whey mixture slowly to the pot, stirring constantly as you add it back.)
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Taste and adjust the flavors to “own it” and dig in, baby!
Note
Recipe Notes
From Trim Healthy Table~
Introduction Continued...
French immigrants & Acadian exiles birthed the beloved andouille sausage into Louisiana Cajun culture. Now the town of LaPlace, Louisiana, nestled at the edge of the Mississippi River, is nicknamed the Andouille Capital of the World. Andouille sausage is traditionally made with garlic, onions, peppers, and pork, then smoked, sometimes even double smoked, into Andouille perfection. I use smoked chicken sausage & add an extra punch of mesquite liquid smoke for good measure (but you can use pork if desired).
MAKE A FAMILY MEAL:
- For the weight-loss plan, feel free to top the soup with a little grated cheese if you want. Have a big bowl or two of this soup alone or add a side salad and/or an S-friendly bread item.
- If you would like to make this soup a FP, you can use 4 to 5 cups of precooked diced chicken breast in place of the sausage links and add another 1 to 2 teaspoons liquid smoke.
- Growing children or others needing Crossovers can finish their meal with some fruit or have rice or sprouted grain toast on the side.
