By Chris Dixon
HQ 92 | WINTER 2016
Just in time for winter’s worst, Christopher’s Eats serves up a recipe to get you through the cold evenings ahead.
Christopher’s Eats, located on Route 60 in the River Place Plaza, offers patrons a variety of options from burgers, panini, seafood and pasta to flatbreads cooked to perfection in a coal-fired oven. Christopher’s Eats also offers Sunday brunch, which includes favorites such as French toast, biscuits and gravy and eggs Benedict, as well as chicken and waffle sliders and breakfast flatbreads.
Cure your winter blues with this hearty Sausage, Greens and Potato Soup, specially crafted at Christopher’s Eats!
Sausage, Greens and Potato Soup
Ingredients:
5 ounces chopped bacon (small dice)
1 pound yellow onion (small dice)
4 medium garlic cloves (minced)
1 1/2 pounds sausage (use favorite and cut into bite-size pieces)
1/2 cup white wine (dry works best)
10 cups chicken stock
2 1/2 pounds russet potatoes (medium dice)
1/2 cup cornstarch
1/4 cup water
2 cups heavy whipping cream
kosher salt and white pepper to taste
1/2 teaspoon crushed red pepper flakes
1 pound collard greens (already prepared and medium diced)
Directions: In a six-quart heavy-duty pot, heat the chopped bacon over high heat until it becomes crispy, about six-eight minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate, leaving behind as much fat as possible.
Lower heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Add the garlic and sauté for three-four minutes, then add the sausage and cook, stirring, until it is completely cooked through. Pour the white wine into the pot and cook, gently scraping the bottom of the pot to deglaze all the tasty bits, about five minutes. Pour in the stock and bring to a simmer. Add the potatoes and the collard greens to the pot and cook until tender.
In a small bowl, whisk together the cornstarch and water until it is combined and smooth. Add the cornstarch mixture into the pot, return to simmer and stir until thickened. Stir in cream, salt, pepper and crushed red pepper flakes. Remove from heat, and garnish with chopped bacon. Cool and store properly.
