What’s Cooking in Kelli’s Kitchen – Soup, Sausage, and Shortbread

What’s Cooking in Kelli’s Kitchen – Soup, Sausage, and Shortbread 

The last few weeks have been a whirlwind in the Kelly household. We’ve emerged from our winter hygge and launched headlong into spring mode. Over the weekend, we played our first round of warm-weather golf to help raise money for the Mayor’s Youth Fund (thanks to the city of Fallon for a great day), unpacked long-forgotten boxes from 2018 that were occupying prime garage space, and celebrated our mothers with hugs, gifts and meals. 

But constant motion doesn’t mean I’ve been slacking in the kitchen. Here are a few new recipes that were tried, tested and rated successful in our home—hope you give them a go in yours. 

Asparagus Soup 

Ingredients 
2 tablespoons extra virgin olive oil 
1 large leek, white and light green parts, finely chopped 
1 fennel bulb, trimmed and thinly sliced (reserve a few fronds for garnish) 
Salt 
2 tablespoons flour 
4 cups chicken stock 
2 pounds asparagus, trimmed and cut into 1-inch pieces 
1 bunch tarragon, minced 
2 tablespoons lemon juice 
Fresh ground black pepper 
Crème fraîche or Greek yogurt for serving (optional) 

Directions 

1. In a saucepan over medium-low heat, warm olive oil. Add leek, fennel and a pinch of salt. Cook until softened but not browned, about 5 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add stock and bring to a simmer. 
2. Stir in asparagus and tarragon. Return to a simmer and cook for 2 minutes. Remove a dozen asparagus tips with a slotted spoon and set aside. Simmer remaining soup for 10 more minutes. Stir in lemon juice. 
3. Blend soup with an immersion blender or in batches in a countertop blender until smooth. Season with salt and pepper. Garnish with reserved asparagus tips, crème fraîche (if using), tarragon, fennel fronds and a drizzle of olive oil. 

Lemony Roasted Mushroom and Sausage Pasta 

Ingredients 
1 pound mixed mushrooms (cremini, oyster, shiitake) 
1 red onion, cut into thin wedges 
5–6 sprigs fresh herbs (sage, thyme, rosemary) 
4 cloves garlic, smashed and peeled 
Olive oil 
Salt and pepper 
2 lemons, quartered 
1 pound bulk Italian sausage 
½ cup dry white wine 
1 pound short pasta 
3 tablespoons butter 
1 tablespoon soy sauce 
Grated Parmesan, for serving 

Directions 

1. Preheat oven to 425 degrees. 
2. Prepare mushrooms: For clustered mushrooms, tear through the base into clumps; for capped mushrooms, cut into halves or quarters. 
3. Arrange mushrooms, red onion, herbs and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Add lemon quarters and roast about 30 minutes, until mushrooms are golden around the edges. 
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1 cup of the pasta water. 
5. In a saucepan, brown sausage, breaking it up with a spoon. Add wine and scrape up any bits from the pan. Cook until reduced by half. When vegetables are ready, remove lemon and herbs, and smash garlic into a paste. Combine garlic, mushrooms and onion with the sausage. 
6. Stir in ½ cup pasta water, butter and soy sauce. Cook over low heat until sauce comes together. Add pasta and toss to coat, adding more pasta water if needed. 
7. Top with grated Parmesan and serve. 

Everything Shortbread Cookies 

Ingredients 
1 cup plus 2 tablespoons salted butter, at room temperature 
¾ cup granulated sugar 
1 teaspoon vanilla extract 
2½ cups flour 
Zest of 1 orange 
6 ounces dark chocolate chunks 
¼ cup chopped nuts (such as pistachios) 
¼ cup dried cranberries 
Feel free to swap in your favorite add-ins—nuts, dried fruit, chocolate—whatever you like. 

Directions 

1. Line two baking sheets with parchment paper. In a stand mixer or with a hand mixer, beat butter, sugar and vanilla until light and fluffy. Scrape down the bowl, then add flour and orange zest, followed by chocolate, nuts and cranberries. Mix until just combined. If needed, knead dough by hand until smooth like Play-Doh. 
2. Divide dough in half and form into two logs, about 6 inches long and 2 to 2¼ inches in diameter. Wrap in plastic and refrigerate for 2 hours. 
3. Preheat oven to 350 degrees. Slice logs into ½-inch rounds using a serrated knife. Arrange on baking sheets about 1 inch apart. 
4. Bake 15 minutes, or until edges just begin to brown. Let cool slightly before enjoying.