Every now and then I am pleased with how a meal from nothing turns into slurping joy. I had a stone soup moment the other night, believing I had nothing to make with the sausage that was in the fridge. I saw the turnips sitting on the counter and they looked just enough like stones to set me chopping and wondering what I could borrow from my neighbors house!
There were some veggies left in the fridge with no purpose other than to join in the stone soup. Leeks, carrots, potatoes, celery, garlic and the stones. The sausage cooked up first and left the house smelling like culinary magic and those brown bits left in the pot transform the soup into flavor that bursts.
Not a fan of turnips? Neither were we, but everyone ate this soup. My picky child who eats only cheese sandwiches ate two bowls and still reminds me that he ate two bowls weeks later. So turnips, give them another try in the stone soup. They are a little bounty of the harvest and we will be seeing lots of them. They are high in vitamin C, so what a perfect compliment to cold season.
It can be fun scrounging in the fridge and using the last of what is laying around, so improvise on this one. Use what you have, although the leek and turnip are huge players in the flavor.
- Ground sausage, amount to your liking – I had 3 links that I took out of the casings and chopped in the pan
- 2 small leeks, washed and diced into semi circles
- 2 carrots, diced
- 2 celery stalks, diced
- 3 red potatoes, diced
- 2 garlic cloves, chopped
- kale, as much as you like
- sea salt/pepper
- splash of cream or coconut milk
In a heavy soup pot saute the sausage until cooked through. Remove from pan. Saute veggies adding some olive oil if needed, about 6 minutes. Add sausage back in with enough water to cover. Simmer for an hour or so and adjust seasonings with salt and pepper. Before serving throw in the kale and gentle allow to soften. Splash a little bit of cream, just like in the book, right? Enjoy the stones and the fun of making stone soup.