Winter Solstice Soupe

RECIPE FROM HEATHER LAND  |  PHOTOGRAPHY BY KELLY MOORE CLARK

By definition, the winter solstice “occurs when either of the earth’s poles reaches its maximum tilt away from the sun” – thus shorter days and longer nights. Inevitably, the cold creeps in here in the Bayou state and out here at Luna Moon, a nesting begins. Any sunshine days are spent outside tending animals or piddling with projects. There is usually a fire both indoors and out. The chill of a winter day craves something both hearty and heartwarming – a big pot o’ something – to casually fill your bowl or someone else’s when needed.  No need to miss out on the sunshine because you are standing in the kitchen; just throw it in the pot and carry on. The Christmas season should be savored not endured. 

This recipe can be modified with what you have stocked in your pantry or freezer. The better the quality of ingredients – the better the bite. Prepare it in an Instapot or stock pot on the stove, it’sup to you. 

INGREDIENTS

Serves {roughly} 6 bowls / 8-10 mugs

Double the recipe for a family dinner or for leftovers.

1 large onion – chopped 

1 lb venison sausage 

1 lb new potatoes – diced rough cubes 

1 quart chicken bone broth 

1 Bay leaf

1 clove garlic – chopped

Roasted chicken seasoning blend (no added salt) 

Sea salt 

Olive oil 

Water 

Heat a good glug of olive oil in instapot (on sautè) or in stock pot on stove.  Sautè chopped onion for a few minutes before adding in sausage to brown.  Add about a cup of your broth with the remainder of the ingredients – potatoes, seasonings, etc.  Season to your taste with both the blend and sea salt. Be generous.  Stir to toss and allow the potatoes to sauté for a few minutes. Add remaining broth. Bring to a boil and reduce heat to simmer until potatoes are tender and flavors have married. Instapot “soup” or stovetop for as long as you want.