The cool breeze is coming in. I felt it the other day before Michigan’s fake fall turned and spiked back to 80˚. Come on. It’s getting to be potato chip leaf season. Just let the cool winds come in.
“Winds in the east, mist coming in, like somethin’ is brewin’ and bout to begin.” – Bert.
I love summer, I love spring, and I love the beginning of winter. Not the 6 months that we’ve been known to get, but I like when it’s fluffy and Christmasy. But. Fall is my favorite. Not only is it perfect weather to bake and eat warm comfy foods, but you get to wear your oversized sweatshirts from Aerie that you keep buying obsessively, to hide all the cozy foods. And walks around the neighborhood don’t end in you looking like a scene from the walking dead.
The Chef is the soup maker of the family. He’s able to whip these things up like they’re nothing. I asked him once when I was sick for some chicken soup, and 20 minutes later I had some of the best tasting chicken soup I’ve ever had. How?? It takes me that long to open up a can of a popular canned tomato soup and warm up a bowl. That might be a tad of an exaggeration, but you get it. He also has a line of brie soups that are out of this world. Who knew that brie would be such an extraordinary and perfect ingredient for soup? The flavor it brings makes your steaming bowl go past regular soup taste, but deals a sense of elegance. Call me crazy, but you have to try it.
This fall soup is extremely easy and doesn’t take hours to simmer and make. As long as you have your seasonings right and the soup base proportion is correct, it’s spot on. You could technically make your own soup broth, but when you don’t have 8-12 hours to sit and watch your chicken bones and veggies bring the juice, go with soup base. No one will think less of you. If they do, ditch em.
Our favorite soup base to use is Better Than Bouillon. My dad saw our Costco size container of it in the fridge and started talking about how great it was. He had leftover cottage cheese he had brought with him and the next morning I saw him sitting there eating his cottage cheese mixed with the chicken Better Than Bouillon for breakfast. He’s not kidding. He loves this stuff. I mean it is pretty delicious. There’s another recipe we have that we put a couple tablespoons of this base in for flavor enhancement. One time we forgot to add it in, and when we were tasting it to see if it was right, we tasted a huge difference. We quickly added it in and the result was instantly fixed. Better Than Bouillon should definitely be a staple in your house. (This is not a paid sponsorship for them. They’re just amazing.) Ok, enough about that.
To really make an amazing meal, pair it with some amazing homemade bread!
Remember, a bowl of vegetables with someone you love is better than a steak with someone you hate. -Proverbs 15:17 -The Everyday Chef and Wife-
- 1 pound of your local butchers hot Italian sausage
- 1 small wheel of brie( french if possible)
- 1/4 cup of chicken base( Better than Bouillon)
- 1 large bunch of kale de-stemmed and ripped into smaller leaf sections
- 4 large carrots medium dice
- 2 large onions medium dice
- 5 stems of celery medium dice
- 3 quarts of water
- salt and pepper to taste
- 1. Find your best sturdy soup pot and place on a burner on medium to high heat.
- 2. Add your sausage and break up and sear in your pot until almost fully cooked.
- 3. Add your celery, onions, and carrots. allow to cook until golden edges
- 4. Whisk in a separate bowl the chicken base and water then add to soup pot.
- 5. Cut brie into 1 inch pieces and whisk into hot soup until creamy and dissolved
- 6. Add kale and stir, cook for ten additional minuets
- 7. Add salt and pepper to taste
- 8. Enjoy the heck out of it.