“Fall is finally here and I love it!  Turn up the volume this Thanksgiving by serving these elegant and delicious soup shooters to your family and friends.  Not only do they look great, but they taste great too!” – Chef Casandra McLaughlin

Essential kitchen items:

• Tall shot glasses, or something similar
• Immersion blender or regular blender

Essential ingredients:

• Sausages by Amylu: Harvest Apple Chicken Sausage, Apple & Maple Chicken Sausage, and Sugarhouse Maple Chicken Sausage

Carrot and Coconut Soup

Yield: About 8 Cups

Ingredients:

1 TBS butter

1 TBS olive oil

1 yellow onion, small dice

1 pound carrots, peeled, medium dice

1 C coconut milk

1 TBS curry powder

2 tsp salt

1 tsp black pepper

3 C chicken stock

1 C Apple & Maple Chicken Sausage by Amylu, heated and diced into small pieces

Directions:

1.) In a large Dutch oven over medium heat, melt the butter and oil together. Add the onions and cook for 3-5 minutes. Then add the diced carrots, coconut milk, curry powder, 2 tsp salt, and 1 tsp black pepper.

2.) Add the chicken stock, cover and let cook for 35-40 minutes until the vegetables have cooked through, stirring occasionally.

3.) Turn off the heat, and puree soup with an immersion blender until completely smooth. If you need to add more liquid, add more chicken stock or water. Season again with salt and pepper to taste.

4.) Pour soup into tall shot glasses and garnish each soup shooter with a teaspoon of heated and diced Apple Maple Chicken Sausage by Amylu.

5.) Serve hot!

Celery Root and Pear Soup

Yield: About 8 Cups

Ingredients:

1 TBS butter

1 TBS olive oil

1 yellow onion, small dice

1 medium-large celery root, peeled and medium dice  (about 2 cups)

2 pears, peeled and medium dice

1 russet potato, peeled and medium dice

2 tsp kosher salt

1 tsp black pepper

4 C low sodium chicken stock

½ C heavy cream or whole milk

1 C Harvest Apple Chicken Sausage by Amylu, heated and diced into small pieces

Directions:

1.) In a large Dutch oven over medium heat, melt the butter and oil together. Add the onions and cook for 3-5 minutes. Then add the diced celery root, pears, and potatoes.

2.) Season with 2 tsp salt and 1 tsp black pepper. Continue cooking for 5 more minutes.

3.) Add the chicken stock, and heavy cream or milk. Cover and let cook for 35-40 minutes until the fruit and vegetables have cooked through, stirring occasionally.

4.) Turn off the heat, and puree soup with an immersion blender until completely smooth. If you need to add more liquid, add more chicken stock or water. Season again with salt and pepper to taste.

5.) Pour soup into tall shot glasses and garnish each soup shooter with a teaspoon of heated and diced Harvest Apple Chicken Sausage by Amylu.

6.) Serve hot!

Spinach and Potato Soup

Yield: About 10 Cups

Ingredients: 
1 TBS butter

1 TBS olive oil

1 yellow onion, small dice

5 russet potatoes, peeled and diced

10 oz. fresh baby spinach

1 TBS salt

1 tsp black pepper

6 C chicken stock

½ C grated parmesan cheese

1 C Sugarhouse Maple Chicken Sausage by Amylu, heated and diced into small pieces

Directions:

1.) In a large Dutch oven over medium heat, melt the butter and oil together. Add the onions and cook for 3-5 minutes.  Then add the diced potatoes, and spinach, stirring often to wilt the spinach. Season with 1 TBS salt and 1 tsp black pepper.

2.) Add the chicken stock, cover and let cook for 35-40 minutes until the vegetables have cooked through, stirring occasionally.

3.) Turn off the heat, and puree soup with an immersion blender until completely smooth. If you need to add more liquid, add more chicken stock or water. Season again with salt and pepper to taste.

4.) Pour soup into tall shot glasses and garnish each soup shooter with a teaspoon of heated and diced Sugarhouse Maple Chicken Sausage by Amylu, heated and diced

5.) Serve hot!