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French   -   Harvest Soup d'Epeautre   adapted from Pedaling Through Provence by Sarah Leah Chase

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Pound Lamb -- Lean
  • 1 Large Onion -- Minced
  • 5 Cloves Garlic -- Minced
  • 3 Large Carrots (In 1/2 Inch Slices) -- Peeled And Chopped
  • 2 Ribs Celery -- Trimmed And Sliced
  • 1 1/2 Cups Epeautre (Or Whole Wheat Berries) -- Soaked Overnight
  • 10 Cups Beef Stock
  • 1 Cup Dry Red Wine
  • Salt And Pepper -- To Taste
  • 1 1/2 Cups Winter Squash -- Cubed
  • 1 Pound Spicy Sausage Links
  • 1/2 Cup Parsley -- Chopped
Directions Saute lamb in oil until no longer pink; add onion, garlic, carrots and celery and saute for 10-12 minutes; add the epeautre or wheat berries, stock and wine; season with salt and pepper; simmer 45 minutes; add squash and simmer another 25 minutes; meanwhile....
slice sausages to 1/2 inch slices; brown in skillet over medium heat, about 5 minutes per side; stir sausage and parsley into soup and serve.
Serves 6
Time to Make 0:00



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