Sunchoke and Sausage Soup

Ingredients

• 4 slices turkey bacon, diced
• 1 (16 ounce) package turkey sausage, casings discarded, coarsely chopped
• 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
• 6 small white potatoes, peeled and halved
• 3 stalks celery, diced
• 1/2 large onion, diced
• 1 leek, white and light green parts only, chopped
• 3 cups chopped fresh spinach
• 2 cloves garlic, minced
• 1 quart chicken stock
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 pinch cayenne pepper
• 1 pinch ground paprika
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup water

Directions

Place the turkey bacon, turkey sausage, artichokes, potatoes, celery, onion, leek, spinach, and garlic into a large saucepan. Pour in the chicken stock, and season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer45 minutes.

Stir the flour into the water until no lumps remain. Stir into the simmering soup, and continue simmering, covered, 30 minutes until thickened, stirring occasionally.