Fall Carrot Soup With Apple Chicken Sausage - cooking recipe

Ingredients

1 1/2 lbs carrots, peeled and chopped roughly
1/2 lb kohlrabi, peeled and chopped roughly
1 sweet potato (medium, peeled and chopped roughly)
1 yellow onion, roughly chopped
1/2 yellow onion, diced
4 -6 garlic cloves
1 teaspoon garlic, minced
4 sprigs fresh thyme, tied together with twine
3/4 cup apple cider
1 1/2 quarts chicken stock (reserve one cup)
8 ounces sausage (use sweet apple chicken sausage cut into small cubes)
1 bunch collard greens (or kale, or a mixture of both, thinly sliced and with stems discarded ( small bunches)
2 tablespoons olive oil, divided

Preparation

Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
Add carrots and cook for five minutes.
Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
Add minced garlic and cook for another ten minutes.
Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.