Spring is not always warm so I still like to make soup, though I tend to make lighter soups. My winter soups have lots of root vegetables and I often puree them. Spring soups are still full of good stuff and usually meat too, but they are more likely to have zucchini and mushrooms and not be pureed. Fresh vegetables are a bit problematic for me as I am not able to cook as often as I would like and the softer vegetables go off quicker than the winter vegetables do. Today I discovered that my tomatoes had actually sprouted inside. The Scot in me thought, "Great, two for the price of one. Sprouts and tomatoes!" Yep that's right, there is Scottish blood in me certainly but no Italian blood. Still, I'm faking it as this soup is sort of Greek/Italian inspired and there's no haggis anywhere in sight.
I used ingredients I had on hand and got started before I thought of actually keeping track of what I did so these measurements are more guidelines than precise. But that's the joy of cooking.
1 lb Italian style sausage meet, no casings
1 small onion, finely chopped
3 cloves garlic, crushed
4 tomatoes, chopped
1 small zucchini, chopped
two handfuls baby spinach, chopped
1 lb mushrooms (I used crimini), chopped
700 mL chicken stock (I didn't really measure this, I just poured it out and didn't use the whole carton but I could have)
2 egg yolks, slightly beaten
handful of shredded parmesan cheese
handful of chopped feta cheese
Sautee the onion and the crumbled sausage meat in a large pot until the sausage is cooked through. Drain off most of the fat.
Add the garlic and vegetables and stir to sautee everything a bit more. Add the broth and simmer all ingredients about half an hour. Separate the yolks and set aside the whites for another use. With the soup on low heat, stir in the yolks and the cheese and let soup simmer on low heat for another five or ten minutes.
I didn't use any additional seasonings because the sausage was seasoned already. I would have typically used canned tomatoes but didn't have any and happened to have fresh ones. I sometimes have my own homemade stock on hand and other times I have some in tetra packs, which is what I used in this soup and that means it is also seasoned and salted so no need to add any more.
I found this to be so delicious I will definitely make it again and would seek out the ingredients to do so. It makes a hearty meal and could include pasta added to the soup or be served with bread and salad.
A brief note:
I used to just chop up garlic with a knife, finding garlic presses to be a pain to clean. Then I found this one, which is made by Trudeau, probably a Canadian company though I don't know for sure. It has the most clever mechanism for cleaning itself.
When used this way, it crushes the garlic.