I love making big batches of soup in the winter and eating them for days and days. It’s always amazing how the flavor changes and morphs as the soup ages.
Above is my latest creation—Merguez sausage, butternut squash, collard greens, and white beans. The sausage is from my favorite new butcher—The Meat Market in Great Barrington, MA. They have such great quality stuff in the case, are incredibly nice, and if you don’t feel like cooking – make amazing sandwiches.
I didn’t write an exact recipe for the soup but here is a basic idea of what I did:
- Sauté one large yellow onion in olive oil until soft.
- Add 1/2 cup white wine and cook until syrupy.
- Remove 3/4 pound Merguez sausage from the casing and tear into large pieces. Add to the thickened wine and cook until brown.
- Add 8 cups liquid (I used 4 cups chicken broth – using stock I made from Meat Market chicken necks! – and 4 cups water) and the beans (I used about 1 cup of the Rancho Gordo Runner Cannellini beans which I had quick soaked for a couple of hours); simmer until the beans are tender.
- Add 1 small butternut squash and cook until tender.
- Add 1 bunch collard greens and cook until tender.
Be sure to season with salt and pepper at each step.
It is rich, thick, incredibly flavorful, and hits the spot on cold days.
Tell us about your favorite winter soup.
[Photo: Arnold Finkelstein]