Smoked Sausage Soup

Smoked Sausage Soup

We have lovely weather here in Charleston, it can be hot in the summer but the winter is usually pretty mild.

But then it gets cold for a day or two and we all wonder what in the world is going on.

Then we remember, January and February are actually supposed to be cold months. It’s times like these that call for a hearty soup like this Smoked Sausage Soup:

Smoked Sausage Soup

Here’s what you’ll need:

2 cups corn

2 cups edamame

6 oz mushrooms, chopped

1/2 a ridiculously large onion, chopped

1 1/2 lb. smoked sausage of your choice, cut however you please

3 Tablespoons Smoky Cajun blend

15 oz can tomato sauce

2 cups water

In a medium-large pot over medium heat cook corn, edamame, mushrooms, onion, sausage, and spices until browned and tender. Add tomato sauce and water and let simmer for at least an hour. Depending on how long you let your soup simmer you may need to add more water. And it’s that simple. Serve hot with cornbread or biscuits!

Cornbread&Soup

And because you’ll have an hour of simmer time, here’s a great cornbread recipe adapted from The Settlement Cook Book to keep you busy:

1 cup flour

1 cup corn meal

4 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

1 1/2 cups buttermilk

1 egg, beaten

3 tablespoons butter, melted

Preheat oven to 400F. Sift dry ingredients. Add buttermilk, egg, and butter. Beat well and pour into a greased 8 inch pan. bake for 30 to 40 mins.

Cornbread

Stay warm!!

XO

Charleston Spice Co.

Pumpkin Soup

The weather here in Charleston can be deceiving, is it really fall or is summer still holding on? Sometimes the appearance of pumpkin flavored things is the only way we know fall has officially arrived.

soup&biscuitsWe spent hours dreaming about a time when it would be cold enough to makeĀ this pumpkin soup from Rachael Ray. Luckily, we’ve been having some fabulous fall weather and we finally got to make it. Well, we tried to make it but you know how things go in the kitchen, sometimes recipes just don’t get followed… So here’s what we did:

1 tablespoon olive oil

2 tablespoons butter

1 medium yellow onion, finely chopped

2 handfuls of brussels sprouts, chopped

2 cloves of garlic

4 tablespoons Cocoa Nib Rub ~ more or less to taste

3 tablespoons all-purpose flour

6 cups beef, chicken, vegetable broth

1 can pumpkin puree

2 cups heavy cream

Heat medium-sized soup pot over medium high heat. Add oil and melted butter. Add onion, brussels, and Cocoa Nib Rub. Cook until tender. Add flour and cook for a minute. Pour in broth and bring liquid to a bubble. Add in pumpkin in large spoonfuls to incorporate into broth. Simmer 10 minutes to thicken a bit then add cream. Reduce heat to low and keep warm until ready to serve.

We topped our soupĀ and with chopped pecans roasted with our Pecan Pie Spice and served it with buttermilk biscuits!soup&biscuits