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
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

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!