Sausage and Chard Soup
Preheat oven to 375°. In a pot, heat 1 Tbsp. olive oil over medium heat. Cook ½ pound Italian sausage, crumbled, until no longer pink, 5 minutes; transfer to a bowl. Add 2 sliced leeks and cook until soft, 6 minutes. Add ½ tsp. smoked paprika and cook 1 minute. Add ½ cup white wine and simmer until reduced by half, 4 minutes. On a baking sheet, toss 4 ciabatta slices, cubed, with olive oil and sprinkle with ¾ cup grated Gruyère. Bake until golden, 12 minutes. To pot, add 6 cups chicken broth and 1¼ pounds russet potatoes, peeled and sliced. Simmer until tender, 20 minutes. Puree soup in a blender and return to pot. Stir in ½ cup milk, ¾ tsp. salt, and ½ tsp.…
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O, The Oprah (Digital) - 1 Issue, November 2014