Fall Bratwurst Soup

Fall Bratwurst Soup

Fall Bratwurst Soup

This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.

Fall Bratwurst Soup

2 Bratwurst

2 medium onion chopped

2 mild chilies (like banana pepper) chopped

quart of chicken broth

1 15 ounce can diced tomatoes

1/4 head of cabbage

1/2 head cauliflower

4 small potatoes quartered

2 carrots chopped

2 cups lima beans ( fresh or frozen)

sprig of fresh thyme

2 bay leaves

1Tablespoon apple cider vinegar

1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.

2. Add olive oil if needed and sweat the onion and pepper.

3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.

4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.

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Fennel Apple Salad

Fennel Apple Salad

Fennel Apple Salad

So easy so yummy.

Fennel Apple Salad

1 large bulb of fennel

1 granny smith apple

1 teaspoon fresh thyme leaves

1 Tablespoon olive oil

1 Tablespoon apple cider vinegar

Parmesan cheese

salt and pepper

1. Slice the fennel and the apple very thin.

2. Whisk thyme, olive oil and vinegar together. Toss with fennel and apple.

3. Garnish with Parmesan cheese using a vegetable peeler. Salt and pepper to taste.