Elk Chorizo, White Bean, and Spinach Soup


Elk chorizo sausage, white bean, and spinach soup is the perfect wild game recipe to throw together when you need a quick but savory meal.

Food is an experience and one most enjoyable when shared with friends and family.  A meal goes beyond taste and feel… it becomes a story and this story spans a dish’s creation, consumption, and conversion.

The story of this recipe has five main characters… me and four of my closest friends… and goes something like this.

Montana Mobile Meats (read a post about them later on this week) came to our house on Thursday to process Mark’s Montana wilderness elk.  Famed for their Chorizo, we ordered a few pounds of this spicy ground game for future meals.  I was eager to try it.

I had four wonderful Wyoming ladies coming into town on Friday evening for a weekend of female festivities… you know copious amounts of wine, guiltless shopping sprees, and loud pop music.  I needed a quick meal to throw together for Friday night… a little something that would bring out all the subtle undertones of blackberries and spice in the evening’s main feature… red wine.

So a few Google searches later and a little bit of imagination, elk chorizo, white bean, and spinach soup was born.

Ingredients:

1 pound of ground game sausage (elk chorizo in my case)
2 cans of Cannellini beans
6 cups on low sodium chicken broth
1/2 cup of dry white wine
Juice of half a lemon
Fresh spinach
2 garlic cloves chopped
2 shallots chopped
1 teaspoon oregano
Dash of paprika and red pepper flakes
Grated parmesan cheese

Steps:

– Brown game sausage in a cast iron dutch oven or similar pan – (there was literally NO excess fat when I browned the sausage, so no need to drain it…. use your own discretion)

–  In a separate pan, brown shallots and garlic in a tablespoon of olive oil

–  Add chicken broth, white wine, spices, and garlic and shallots to game sausage

–  Rise Cannellini beans and add to soup

–  Bring to a boil, cover and let simmer for 20-30 minutes

–  Optional:  add Parmesan rind to soup for added flavor

–  Place handful of fresh spinach in individual serving bowl and pour hot soup over to wilt

–  Top with grated cheese

The girls and I enjoyed this savory soup to the familiar sounds of great conversation, exhausting laughs, and the clinks of cheers-ing wine glasses.

On Sunday I sent them packing… weighted down with their own supply of elk sausage.  Happily, I know this recipe will be adapted for their own palates and that of their additional friends and family.  And to me, that is the success and the story of this soup…

 

This entry was posted in Soups and Stews, Wild Game Recipes and tagged . Bookmark the permalink.

One Response to Elk Chorizo, White Bean, and Spinach Soup

  1. annieawe says:

    This is a house and neighborhood favorite!!!!

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