It doesn't seem possible that over two years have passed since the last time I posted on this blog. Anyhow, today I did an experiment that came out good so I thought I would share.
1 lb of pork sausage
10 oz frozen chopped spinach
1/2 cup chopped onion or fennel
1 tbsp olive oil
2 quarts turkey or chicken broth
1/4 cup almond flour
1/4 cup Greek yogurt
Warm a dutch oven and add the olive oil Cook the sausage and onion or fennel until the sausage is brown.
Sprinkle the almond flour over the sausage and stir for a minute or two.
Add the broth and the spinach and bring to a simmer.
Stir in the Greek yogurt.
Simmer on low for 30 minutes.
The almond flour doesn't thicken like regular flour does, but it does add a little body to the broth. I happened to have some turkey bone broth in the fridge so I used that, diluted with water. The sausage was seasoned and I didn't think that any additional salt, pepper or herbs were needed.
Perfect for a cold, windy November day! Enjoy!
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