Lemony Broccoli & Pork Sausage Soup

🥘 Ingredients

• Israeli couscous
  5 oz
• Italian Pork Sausage Mix
  18 oz
• broccoli
  1 lb
• carrots
  12 oz
• chicken stock concentrate
  6 unit
• cooking oil
  1 tsp
• creme fraiche
  1/2 c
• garlic
  2 clove
• lemon
  1 unit
• pepper
• salt
• scallions
  4 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, peel, and halve carrots lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic .

   carrots: 12 oz, scallions: 4 unit, garlic: 2 clove
2. 

   2

   Remove Italian Pork Sausage Mix from casing if necessary; discard casing. Heat cooking oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes .

   Italian Pork Sausage Mix: 18 oz, cooking oil: 1 tsp
3. 

   3

   Add garlic to pot with sausage and veggies; cook, stirring constantly, until fragrant, ⏱️ 30 seconds . Stir in 3 cups of water (6 cups for 4 servings), Israeli couscous , and chicken stock concentrate , scraping up any browned bits from bottom of pot. Cover pot and bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, ⏱️ 4 minutes .

   Israeli couscous: 5 oz, chicken stock concentrate: 6 unit
4. 

   4

   Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon .

   broccoli: 1 lb, lemon: 1 unit
5. 

   5

   Once soup has simmered 4-5 minutes, uncover pot and add broccoli. Cook, stirring occasionally, until tender, ⏱️ 2 minutes . Remove soup from heat; stir in creme fraiche a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt and pepper and more lemon juice if desired.

   creme fraiche: 1/2 c, salt, pepper
6. 

   6

   Divide soup between bowls and sprinkle with scallion greens. Serve. Pork Sausage is fully cooked when internal temperature reaches 160 degrees F.