Sausage & Parmesan Soup
To serve around 6 people.
INGREDIENTS
Sausage - 400g
Parmesan - 250g
Butter - around 200g
Red Wine Vinegar - 30ml
Carrot - 2 large carrots
Celery - 3-4 sticks of celery
Onion - 3-4 large onions
Garlic - 3-5 cloves
Plumb Tomatoes - 1 tin
Chicken Stock - 1-2 Litre
Spinach - 1-2 large handfuls
Cream - 150ml
INSTRUCTIONS
1. Start, by removing the Sausage from the skins.
2. Place a Dutch Oven, or large Saucepan on a medium heat with a dash of Olive Oil.
3. Render the fat from the Sausage and caramelise.
4. While the Sausage cooks we want to finely dice up equal amounts of Celery, Onion and Carrot*
*this is the safrito
5. Once the Sausage has some colour, remove it from the pan, and add the Safrito.
6. Add a small splash of Water to remove the fond from the bottom of the pan, then reduce the Water until it has evaporated fully.
7. Sweat down the Carrot, Celery and Onion until soft, but without much colour.
8. While the Safrito cooks, finely dice 3-5 cloves of Garlic.
9. Once the Carrot, Celery and Onion is soft, add the Garlic, and sweat it off for a further 3 minutes.
10. Add back in the Sausage meat, and a tin of plumb Tomatoes.
11. Grate the Parmesan Cheese into a bowl, and add the rind to the pan.
12. Add a splash of Vinegar, and reduce the Tomatoes before we pour in the Stock*
*add enough stock to cover all of the ingredients