Featured at the LPVA Harvest Stompede, this Fall Harvest Soup pairs well with the Bel Lago Pinot Grigio and Chardonnay blend.
Fall Harvest Soup Recipe
1 gallon of rich chicken stock
1/2 # of ground Italian sausage
4 cups of thinly sliced fresh spinach or 1 cup of frozen chopped spinach
4 cups of thinly sliced fresh kale or 1 cup of frozen chopped kale
4 cups of frozen vegetables for soup( like a 5 way blend with peas,carrots, corn, green beans and baby lima beans)
Heat the chicken stock until it reaches 170 degrees
Sauté the Italian Sausage until thoroughly cooked, then drain through a strainer. Rinse under hot running water to rinse remaining fat from the sausage. Add the sausage, frozen vegetables, spinach and kale to the chicken stock. Add fresh ground black pepper and salt if needed to adjust the seasoning. Immediately prior to service sprinkle freshly grated Parmesan cheese over the top of the soup
