Broccoli RAbe, SAusage and Beans Soup

Broccoli Rabe, Sausage and Beans Soup
SERVES 4 -5
1 1/4 lbs sweet Italian sausage
1 onion, chopped
1 Potato (Large) diced
1 Carrot diced
1 head broccoli rabe, chopped
64 ounces chicken broth (8 cups)
31 ounces canned cannellini beans, rinsed (2 cans)
In a large saucepan, cook the sausage, breaking it up, over medium-high heat until browned, about 10 minutes. Transfer to a paper-towel-lined plate; discard all but 1 tablespoon fat from the saucepan.
Add the onion , potasto and carrot to the saucepan and cook until softened, about 3 minutes.
Stir in the broccoli rabe and wilt. Add chicken broth and bring to a simmer; cook for 3 minutes. Stir in the sausage and beans and cook until heated through, about 2 minutes; season with salt and pepper.

Rutabaga and Winter Roots Apple Soup

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (1/4 Kilo)
1 cup Granny Smith apple (1/4 Kilo)
1 cup rutabaga (1/4 Kilo)
1 cup butternut squash (1/4 Kilo)
1 cup carrots (1/4 Kilo)
1cup sweet potato (1/4 Kilo)
2 cups chicken stock (1/2 L)
1 cup white wine ( 1/4 L)
1 cup apple juice or hard cider(1/4L)
2 cups heavy cream (1/2 L)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste
Sour Cream for decoration
Peel and chop and discard seeds of fruit and root veggies.
In a large pot over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.
Add the chicken stock, wine and apple cider and bring to a boil. Simmer for 20 to 25 minutes or until all of the veggies are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper. Heat to desired temp serp with a dollop of sour cream.

Arleusian Garlic Soup

2 Tablespoons of butter
3/4 cup whole garlic cloves peeled
1 1/4 lb potatoes quartered
2 carrots quartered
8 cups (1/2 water 1/2 chicken broth)
1/2 cup of heavy cream
3 dashes of Worcestershire sauce
3 dashes hot sauce
chopped parsley for decoration (optional)

In a large saucepan, melt the butter and gently cook the garlic, stirring often till it begins to brown. Add the rest of the ingredients except cream and hot sauce.
Bring to a boil, cover and cook gently for an hour.
The veggies should be soft. Let it cool. Pure the soup in a blender or food processor.

Reheat, add cream and hot sauce.

Serves 6
Note if you multiply the ingredients times four you do not need 32 cups of liquid. 26 to 28 cups will be enough. Cook the veggies in 20 cups of liquid and add 6 to 8 more cups after you blend according to your taste and the consistency you would like.