What's that smell?

First up from my crop pickings was spinach. Before my successful outing, I had planned to make sausage and peppers for dinner. So, when I found this recipe, I was all set to go. I use spicy Italian sausage and it left the whole chowder with that spicy bite. I did cheat with the garlic bread and used a loaf I had gotten from the store. If you would like to make it from scratch, here is a recipe from a few weeks ago. The chowder was hearty and warming. The combination of creamy broth and the wilted spinach was a wonderful texture combination. I will cut the potatoes a little thicker next time, though. And you may notice from my photos, there is a little oil floating to the top of the broth. I never manage to skim off the grease enough!

Sausage and Spinach Chowder

• 4 hot Italian sausage links, casings removed
• 1 large onion, chopped
• 6 cups chicken broth
• 3 baking potatoes, diced
• 2 cloves garlic, minced
• 2 cups spinach
  
• 1 cup heavy cream
• salt & freshly ground black pepper, to taste

1. Cook sausage in a large sauce pot, crunbling with the edge of a spoon, until no longer pink. Drain, add onion and cook until soft. Add broth, potatoes and garlic, bring to a boil, reduce heat and simmer until potatoes are tender. Add spinach and cook until wilted. Stir in cream, season with salt and pepper and serve.

This is what the soup will look like before you add the cream.