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Chard and Sausage Soup with Poached Eggs

WHAT YOU NEED:

  • 2 tablespoons olive oil
  • 4 hot Italian sausages, casings removed
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1/2 cup cornmeal
  • 6 cups chicken broth
  • 1 bunch Swiss chard
  • 4-6 poached eggs
  • Salt and pepper to taste

WHAT YOU DO:

  1. Heat oil in a dutch oven (or large pot). Add sausages and break them up with a wooden spoon.
  2. Cook until sausages have browned, about 5-7 minutes. Add onions and garlic and continue to cook until onions become translucent. Sprinkle cornmeal over sausage onion mixture and mix to combine. Continue to cook for an additional 5 minutes, stirring frequently. Add the broth and Swiss chard, and bring to a gentle boil, then reduce to a simmer and cook partially covered for 35-40 minutes.
  3. To serve, ladle soup into bowls and top with a poached egg and finish with a drizzle of olive oil.