Here in Ohio, we’re back to weather that would make a penguin shiver. The only decent thing to do is make pots of creamy soup for lunch and then curl up with a warm blanket, a book, and a cat. Or you could share the soup with the cat, which Tiger seems to think is a good idea. He’s taken to begging whenever I sit down to eat anything, even if he knows he doesn’t like it (such as scrambled eggs).
I’m not sure if there ever was an original recipe for this soup — I wrote it down while watching my mother throw ingredients in a pot. It’s tasty and easy to make, which is why it and Cheese Burger Soup figure so prominently in our eating habits this time of year.
3 to 4 potatoes, peeled and cubed (about 3 cups)
4 to 5 carrots, sliced or chopped (about 2 cups)
1 cup frozen peas
2 cups water
1/2 of a 13-ounce package of turkey sausage
1 teaspoon chicken base
2 teaspoons onion powder
1/4 cup all-purpose flour
black pepper and salt, to taste
a pinch of cayenne pepper
Place chopped potatoes, carrots, and peas in a large sauce pan. Add 2 cups water and bring to a boil.
Meanwhile, cut turkey sausage into cubes. Add sausage, chicken base, and onion powder when mixture in pot boils. Reduce heat and simmer till carrots and potatoes are done.
While vegetables are cooking, place flour in a small bowl or measuring cup and gradually whisk in milk until smooth. Once the vegetables are tender, add milk and flour to cooked mixture.
Add black pepper and salt to taste and a pinch of cayenne pepper. Turn up temperature to medium-high and stir regularly until the soup bubbles and thickens. Serve warm.