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SPICY SAUSAGE
AND POTATO SOUP

Ingredients
1 Pound smoked spicy sausage (Hot links) sliced into rounds
2 Tablespoons chopped Garlic
2 Cups yellow onions, sliced
Extra Virgin Olive Oil
2 pounds white potatoes, diced into 1/8ths ( I don't peel mine, your choice)
8 cups Chicken stock/broth
1 Tablespoons fresh, chopped thyme (or 2 tablespoons thyme leaves from jar)
Salt and Pepper
2 Bay Leaves
Cayenne pepper

To Make...

1. In a large soup Pot, cover the bottom of the pan with a thin layer of olive oil and allow to heat briefly. Add the onions. Season with salt, pepper and cayenne pepper to taste. (If you are unsure of the spiciness you want, use only 1 teaspoon of cayenne at this point, you can always add more at the end). Sauté the onions, stirring, for about 2 minutes.

2. Add the sausage, stir, cook for 2 minutes.

3. Stir in the garlic, bay leaves and thyme.

4. Add the potatoes and broth and bring to a boil.

5. Turn the heat to medium low and simmer, uncovered, for about 20 minutes. Stir often.

6. Check the seasoning. Add salt, pepper and cayenne to suit your taste.

7. Remove the Bay Leaves and serve.

RECOMMENDED SIDE DISHES

The old standards remain true here. Salad and/or bread are great with this.

Because of the heartiness of the sausage and the potato, nothing else is necessary to fill you up.

RECOMMENCED BEVERAGES

Wine: Many will say that you shouldn't drink wine with soup. These people are dumb-asses. Because of the spice of the dish, a crisp white would do very well here. I would recommend a Fume-Blanc (my favorite is made by Ferrari-Carano and costs only $9 per bottle)

If you need more body to your white wine, a Chardonnay with a lot of citrus (Joseph Phelps) would be very good. I would avoid Chardonnays with a lot of butter and or toast flavors (Rombauer, Pride, etc.)

For red wine lovers, you want a full-bodied, spicy wine to stand up to the depth and spice of this soup. You'll need a big merlot (Ferrari Carano, Rombauer) or any good cabernet ready for the challenge. I recently had this soup with a bottle of 1994 Beringer Knights Valley Caberent.

Others: Good ol' beer is also great with this, because it cuts through the spiciness and the beer flavor goes great with the sausage.