Snowstorm Soup

For those cold winter days when the Closest thing to adventure on your mind is watching the snow squalls outside your window

Ingredients:

• 3 to 4 large potatoes scrubbed and cubed (about 2 pounds) 
• 2 medium onions, thinly sliced
• 8 cups chicken broth 
• 1/3 teaspoon pepper 
• 16-20 ounces Italian sausage,
•  1 tablespoon butter 
• 1 pound fresh baby spinach, cleaned
• 1/4 teaspoon of fennel
• 1 teaspoon of sea salt 

Preparation:

In a large stock pot, combine potatoes, onion, fennel, chicken broth, and pepper. Bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25 to 30 minutes.

Meanwhile slice sausages in a skillet and brown them. Add the sausage to the vegetable mixture, place heat on low and allow to simmer for 20 minutes. 

Use sea salt to adjust for your tastes. For an interesting variation to those who like their spicy flavors, this recipe can also include a 1/2 to 1 tablespoon of Tabasco Sauce, either the Traditional or the Green Jalepeno. Either of this add a very interesting flavor. I especially like it with the Green Jalepeno. For the Vegetarians, I have also done this recipe, minus the sausage, and using a vegan bullion in place of the chicken broth. This variation requires the addition of1/4 teaspoon each of tumeric, basil, garlic powder, and corriander, to replicate the taste of the original recipe..