Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness!
This comforting and healthy soup is a breeze to make with our fully cooked chicken sausage and prepared soup mix. Just a few steps and your kitchen will be smelling amazingly delicious.
The star of the dish, our chicken sausage with handpicked sweet basil, is packed with flavor but contains only 7% fat, so don't shy away from adding a little extra cheese on top.
Italian Farro & Sweet Basil Soup
1 C White Onion / diced
¼ C Olive Oil
½ C Carrots / diced
½ C Celery / diced
2 T Garlic / minced
1 pkg Jansal Valley® Chicken Sausage with Handpicked Sweet Basil / chopped
3 qt Vegetable Stock
1-28 oz can Diced Tomatoes / drained
¼ C Italian Curly Parsley / chopped
Salt & Pepper / to taste
Parmigiano-Reggiano / as garnish
In a large stockpot, over medium heat, sweat onions in olive oil until translucent and fragrant, about 5 minutes. Add carrots, celery, and garlic, and continue to sauté for another 5 minutes. Increase heat to medium-high and add vegetable stock and soup mix. bring the soup to a boil, then reduce to a low simmer. Add drained diced tomatoes. Simmer until farro is tender, about 45 minutes. Add chopped chicken sausage and simmer for 2-3 minutes, or until warm. Finish the soup with fresh curly parsley and season with salt & pepper. Serve hot with fresh grated Parmigiano-Reggiano and crusty bread.
Bloody Marys are always one of our favorite beverages and we are always looking to add a new twist. This time we are using our Whiskey Worcestershire sauce, which is aged in retired whiskey barrels to give it a fuller flavor with smokey, oaky notes.