My good friend Rhonda from back in Wisconsin is a Pampered Chef consultant. Each month I receive recipes and ideas via e-mail. In January, there was one for Escarole and Sausage Stew that caught my eye. Finally, during our last big Nor’Easter I decided to roll up my sleeves and take to the kitchen with Brett as my trusty co-chef.
I don’t know why I had a fear of cooking soups. It’s almost like how some people are so afraid of cooking fish. I guess I thought soups are so complicated that you need to sit around all day to have meats simmer until they’re moist and tender, and you need so many different market-fresh ingredients for the veggies.
But, this recipe isn’t that hard and you don’t have to search for any hard-to-find ingredients.