If you've read my blog for any length of time, you know that I love visiting my aunt Mary and uncle Bruce's farm in west-central Minnesota. If you're a new reader - welcome! - and here's why:
Beauty. Stillness.
Warm, buttery scones with softly scrambled eggs and browned sausages.
Made by Mary, not me. (Yes.)
Fun and games.
Vegetable soup loaded with chicken, leeks, turnips, kielbasa, beans, and fresh thyme. I craved another bowl within 15 minutes of leaving their house. You would have too.
Made by Mary, not me. (Yes.) Recipe below.
Cool cold beer(s).
Pretty things.
Funny, sweet, very polite dogs. Hi Cody. (He did not get a sandwich. But I did. Sorry man.) More in the gallery, below.
Vegetable Soup
Mary Felt
Serves 10-12
3/4 lb. Polish sausage, sliced
1 broiler/fryer chicken (2-3 lbs.)
8 c. water
2 leeks, sliced
2 carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. snipped fresh parsley
1 tsp. dried thyme
1 c. shredded cabbage
2 c. cooked navy or great northern beans
In a skillet, cook the sausage until done. Drain on paper towels; set aside. In a large Dutch oven, cook chicken in water until juices run clear. Remove chicken; let cool. Strain broth and skim off fat. Return the broth to Dutch oven.
Add leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley, and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, remove chicken from bones and cut into bite-size pieces; add to the Dutch oven. Add cabbage, beans, and cooked sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender.
