Basque Vegetable Soup

 

Prep : 25 minutes Cook: 2-1/4 hours + cooling Makes 10 to 12 servings

1 ............ broiler / fryer chicken (2 to 3 pounds)
8............. cups water
2............. medium leeks , sliced
2............. medium carrots , sliced
1..............large turnip , peeled and cubed
1..............large onion , chopped
1..............large potato , peeled and cubed
1..............garlic clove , minced
1-1/2........teaspoon salt
1/2............teaspoon pepper
1...............tablespoon minced fresh parsley
1...............teaspoon dried thyme
3/4............pound Polish sausage links
2...............navy beans , rinsed and drained
1...............can (15 ounces) tomato sauce

1 .       In Dutch oven , slowly bring chicken and water to a boil ; skim foam . Reduce heat ; cover and simmer for 45 to 60 mintues or until tender . Remove chicken ; set aside until cool enough to handle .
2.       Strain broth and skim fat . Return broth to Dutch oven . Add the leeks , carrots , turnip , onion , potato , garlic , salt , pepper , parsley and thyme . Bring to a boil . Reduce the heaat ; cover and simmer for 30 minutes .
3.       In a large skillet , cook sausage over medium heat until no longer pink . Drain on paper towels ; set aside .
4 .       Meanwhile , remove chicken from bones and skin . Cut chicken into bite-size pieces ; add to pan . Add beans , cabbage and cooked sausage . Simmer uncovered for 30 minutes or until vegetables are tender . Stir in tomato sauce , heat through .

This is a hearty soup offered in many restaurants specializing in Basque cusine . It's a nice way to use the vegetables that are available in the fall .