Here is a quick and tasty soup. Actually, it's a flavor explosion of a soup, with big, sassy flavors. It's spicy, creamy and delicious. Here is how you make it.
Ingredients
1 tsp. oil
2 tsp butter
Directions
1 package of Al Fresco brand buffalo chicken sausages (browned and sliced into rounds)
1 medium onion, large dice
2 cloves garlic, minced
4 cups low-sodium chicken broth
1/3 cup of Frank's Hot Sauce (it's gotta be Frank's brand)
1/4 blue cheese dressing (such as Marie's brand)
2 carrots, peeled and cut into thin rounds
1 stick of celery, cut into half moons
1 can of canellini beans (drained)
salt and pepper to taste
To top, when serving
1/4 cup crumbled blue cheese
1/4 cup baby spinach leaves
Directions
In a saucepan, brown the sausages in a dash of the veg. oil and remove. Pull out the sausages and set aside. Add onions and garlic to the saucepan and simmer until clear. Pull out onion garlic mixture and set aside. Add the butter into the saucepan and melt, then add in 2 tsp flour. Stir for about a minute to cook the flour, then add in the the chicken stock. Bring to a low boil and whisk continuously for several minutes until the sauce is smooth and thickened a bit. Add in 1/4 cup of Franks's hot sauce and 1/4 of blue cheese dressing. Whisk again. Add the cooked onions, garlic, chopped carrots, celery, canellini beans and sliced sausages. Add salt and pepper to taste, and stir. Simmer for about ten minutes.
To serve
Ladle into bowls. Top with baby spinach and crumbled blue cheese.
