Cheese and Sausage Soup

Instructions

1. 01

   Slice sausages lengthwise, then quarter. Cut the quarters into bite size pieces and add to soup pot. Turn heat to medium and brown for 5 minutes, stirring periodically.

2. 02

   While sausage is browning, peel carrots and onion, slice onion in half, as well. Grate carrots, onion, and celery. Mince garlic,

3. 03

   Once browned, remove sausage from pot and set aside. Add carrots, onion, and celery to pot and saute, stirring occasionally. After two minutes, add garlic and stir again. Add flour and cook another 3 minutes.

4. 04

   Slowly add chicken stock, stirring at all times to avoid lumps. Add dry mustard powder, Worcestershire, and nutmeg. Turn up heat to bring to boil, then reduce and simmer for 20 minutes. Grate cheese while soup is simmering.

5. 05

   Once soup has simmered for at least 20 minutes, puree with an immersion blender or in a blender in batches, filling it no more than one-third full at a time and using a kitchen towel to hold the top on.

6. 06

   Slowly add the cheese a small handful at a time, stirring until melted before adding more. Add cream, and stir to combine. Add reserved sausage and serve immediately.

7. 07

   This will keep in the fridge for two to three days and often tastes better on day two.