Deluxe soup with sausage, vegetables and grilled haloumi

Name: Deluxe soup with sausage, vegetables and grilled haloumi
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: Olive oil; 160 g halloumi cheese, diced; 450 g mild Italian sausages, sliced; 3 cups rapini, roughly chopped; 1/2 white onion, finely chopped; 3 garlic cloves, finely chopped; 3 celery stalks, thinly sliced; 3 Nantes carrots halved lengthwise, sliced; 2 1/2 cups peeled russet potatoes, diced (about 2 medium); 1 cup green cabbage, thinly sliced; 1 teaspoon Provence herbs; 1/2 teaspoon dried thyme; 1/2 cup white wine; 12 cups chicken broth; 1 bay leaf; Salt and pepper from the mill

Preparation 30 min
Cooking 40 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
Comments

WHAT? HALOUMI CHEESE IN A SOUP? Absolutely my dear Watson. This deluxe soup with sausage and vegetables will take you to paradise. Stir-fried rapini? HELL YEAH! It will add a peppery side to the dish very pleasant to your palate.

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Ingredients

Olive oil
160 g halloumi cheese, diced
450 g mild Italian sausages, sliced
3 cups rapini, roughly chopped
1/2 white onion, finely chopped
3 garlic cloves, finely chopped
3 celery stalks, thinly sliced
3 Nantes carrots halved lengthwise, sliced
2 1/2 cups peeled russet potatoes, diced (about 2 medium)
1 cup green cabbage, thinly sliced
1 teaspoon Provence herbs
1/2 teaspoon dried thyme
1/2 cup white wine
12 cups chicken broth
1 bay leaf
Salt and pepper from the mill

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Preparation

In a large nonstick skillet heated over medium-high heat, add a drizzle of olive oil. Add the cheese, toss and cook without stirring too much, 4 to 5 minutes, until the cheese is golden brown all over. Pour into a plate and set aside.
Increase to high high, add the sausages, a drizzle of olive oil and toss. Cook for 4 to 5 minutes, stirring constantly, or until the sausages are golden brown. Drain the fat and pour the sausages on a plate.
In the same pan over high heat, put the rapini, a thin drizzle of olive oil and season with salt and pepper. Cook 2 to 3 minutes, stirring constantly. Reserve with the haloumi.
In a large saucepan heated over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook 3 to 4 minutes, stirring constantly.
Add the celery, carrots, potatoes, cabbage, Provence herbs, thyme, a drizzle of olive oil then season generously with salt and pepper. Cook for 7 to 8 minutes, stirring constantly.
Deglaze with the white wine and scrape the bottom to get all the flavours.
Add the chicken broth, bay leaf, sausages then season with salt and pepper. Bring to a boil, reduce heat to low and simmer for 15 minutes, uncovered, stirring occasionally. Remove the bay leave.
Remove from the heat, add the haloumi and rapini then mix well. Serve with a baguette of kick ass bread!

Our sommeliers suggest

Casar de Burbia Mencia 2020

Green Spain, Spain

Casar de Burbia Mencia is an aromatic, soft red from Green Spain, fresh enough that it won't weigh down an already hearty soup. The Italian sausage and grilled halloumi bring fat and salt, and the wine's bright acidity keeps them from feeling heavy, while its red fruit gets along with the thyme and herbes de Provence. One bowl, one glass, Sunday sorted. See the product

Tiens Toi Bien, 6.5%

Boréale

The grilled halloumi and the seared sausages give a roasted flavour that the broth alone wouldn't have. A brown ale with toasted nut and caramel plugs into that, and its round body goes in the same direction as the bowl. It's a soup for the end of a cold day, and the beer follows. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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