My husband Scott is suffering from a winter cold.  When he woke up from a afternoon nap, I wanted to make him a quick simple soup, with what I had on hand.  Really interesting flavor combinations came together for me here.  The citrusy acidic sweet tomatillo combined well with sweet winter onions and a pinch of paprika, Mexican oregano, and ground cumin.   A bit of chicken bone broth * click picture to see recipe*  .  Aidell’s  Andouille sausage.  Topped with Fiscalini’s “San Joaquin Gold”  cheese and slices of fresh jalapeno pepper.  On the side toasted Alvarado’s Flax seed bread spread with Irish “grass fed” butter.

E-Z Onion, Tomatillo & Andouille Soup

• 4-5 Tomatillos cleaned and sliced
• 1 large sweet onion sliced
• bit of fat & salt (I like clean bacon fat & unrefined sea salt)
• pinch of paprika, Mexican oregano, and ground cumin
• 1 & 1/2 cups chicken bone broth * click picture to see recipe*  .
• 3 Aidell’s  Andouille sausages
• Fiscalini’s “San Joaquin Gold”  cheese
• fresh jalapeno pepper
• toasted Alvarado’s Flax seed bread spread with Irish “grass fed” butter

On medium heat cook tomatillo, onion bit of fat, salt, paprika, Mexican oregano, and ground cumin. When softened about 10 minutes, add sausages and broth. Cook another 20-25 minutes.  Remove sausage links and slice.  Make toast. Divide sausage into bowls.  Cover with soup.  Top with cheese and peppers.  Serve with buttered toast.  Enjoy!