Winter Soup from the Chalet

2 tbsp olive oil
8 oz smoked kielbasa, cut into 1/2-inch dice (see market note)
1 1/2 cups chopped onion
1 1/2 cups (1 - 2 medium) chopped leeks, white and light green parts only
1/2 lb (about 1 medium) white, purple-tinged turnip, peeled and cut into 1/2-inch dice
1/2 lb carrots, peeled and cut into 1/2-in dice
5 cups chicken broth or stock, plus 1 to 2 cups more if needed
3/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch dice
One 15- to 16-oz can cannellini beans, drained and rinsed
Kosher salt
2 pinches cayenne pepper
1 cup grated Gruyère cheese
2 tbsp chopped flat leaf parsley

1. To a heavy, medium pot (with a lid) over medium heat, add the olive oil. When hot, add the diced sausage and cook, stirring often, until lightly browned, 5 to 6 minutes. Remove with a slotted spoon to drain on paper towels.

2. Leave 2 tablespoons of the drippings in the pan and discard the rest. Add the onion and leeks, stirring often for 2 minutes. Add the turnips and carrots; stir and cook until just slightly tender, 4 minutes or more. Add broth and bring mixture to a simmer. Reduce heat to low and cook, covered, at a simmer until vegetables are tender, about 20 minutes. Add potatoes and cook, uncovered, until tender, about 8 minutes or more.

3. Stir in the sausage and beans. Season with salt and cayenne. If soup is too thick, add up to 1 cup more broth. (Soup can be prepared one day ahead; cook to this stage, then cool, cover, and refrigerate. Reheat over medium heat, stirring occasionally. Thin with additional broth if soup has thickened too much.)

4. Ladle soup into bowls. Garnish each serving with a sprinkle of Gruyère and parsley.

Serves 4

Market note: Wellshire Farms smoked kielbasa (available at Whole Foods) works well in this recipe. Be certain you use a good quality smoked cooked sausage. In the original recipe, a French pork sausage called Morteau was suggested.

Recipe adapted from Soup Nights (Rizzoli 2016) by Betty Rosbottom