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Well, now that the weather is cooling and the outside temperature in Northern California is only getting into the low 70's(brrrr), I thought a good soup would help take the chill out of the air. So for tomorrow's dinner, I'm making creamy, basil tomato soup with sausage. OK. So what does soup have to do with smoking? I thought I'd smoke the sausage, which I just finished. I just hate to see my Elite sitting there not throwing off great smells.

Here's the recipe I'm using with the only exception being the smoking of the sausage:

Creamy Basil Tomato Soup with Sausage

Oh yea. I'm doubling the recipe. I smoked the sausage at 180* for 2.5 hrs and then 235* for 1 hr using 4 or 5 oz of hickory. I'll cut the sausage into 1" pieces, sear it as suggested in the recipe and go from there. I'll let it simmer for at least 30 minutes.

The recipe sounded delicious as well as easy. We'll see how it turns out. I think it'll go great on these chilly days. Big Grin
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That soup looks really good. I've always thought that my soups made with smoked meat came out too smokey(usually vegetable beef w/leftover brisket), but I've made meatless creamy tomato soup with smoked tomatoes before and it was great.

She had some other good ideas on her site too. I bet you could do a killer version of her BBQ chicken roll ups in your FEC.

BBQ Chicken Roll Ups

Try them her way, then try some with buffalo sauce as the base, diced smoked chicken, and blue cheese.

EDIT @ 3:19am- I started a diet Sunday (11/1) and I just spent the last three hours looking at restaurant menus in Las Vegas. That might not be a good sign. Frowner
Last edited by Former Member
The soup turned out delicious with the smoked Italian sausage adding a nice contrast to the creamy basil tomato soup. It was outstanding. My wife and I really enjoyed it. Enough left over for lunch or dinner tomorrow. It's a very simple recipe, and once the sausage is smoked, it can be thrown together in 10 minutes and then let it simmer for awhile.

I had a little trouble rolling and slicing the smoked chicken "roll ups". Probably should have olive oiled the knife and the cutting board cause the roll ups kept sticking to them and falling apart. Knife was very sharp as it was one of my new Forchners. Even so, I just don't have the fine touch for that sort of thing. They actually looked more like chicken "dog turds" than chicken "roll ups". But they tasted very good. My daughter and grand kids loved them and finished off the whole batch. All together it was as least as big as a large pizza. Think next time I'll make it more like a calzone and not a roll up. Just slice it up when it's cooked.
Last edited by pags

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