Sausage, Potato and Cabbage Soup

Page 51

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Recipe Review

Another less is more recipe from the master. I used a 6 ounce andouille sausage from D'Artagnan. I peeled off the casing and broke up the sausage meat. The 6 ounce amount (the recipe calls for 8 ounces of sausage) was more than adequate as the sausage was quite strongly spiced. This very simple soup was absolutely delicious--richly flavored, very satisfying and, as M.Pepin promised, the leftovers were even better the next day.

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