Bacon, Leek, Italian Sausage, and Roasted Radish Soup

I love enjoying vegetables when they are in season because they are cheaper and they taste better.  The two spring flavors in this soup are leeks and radishes.  You might think the spicy flavor of radishes sounds strange for a soup - and I think you would be right.  The trick is that roasting radishes mellows out their flavor and even brings out a touch of sweetness.  This makes roasted radishes a good alternative to potatoes when we are low carbers.

 

This is a quick and hearty soup with fun spring flavors.

 

 

Ingredients:

4 Strips thick-cut Bacon cut into small pieces
1 Pint Radishes quartered
1 Large Leek sliced into bite sized pieces(about 3 cups)
1lb Italian Sausage
4 cups Homemade Stock - I used a pork stock, but chicken would also work well.

Toss the radishes in salt and olive oil roast them  in the oven at 425 for 25 minutes.

 

While the radishes are roasting, brown the bacon in a dutch oven or stock pot.  When the bacon starts to get crispy add in the leeks.

 

 

Brown the italian sausage in another pan while you saute the leaks in the bacon fat.  Once the leeks get wilty you can add the stock. 

 

Add the browned italian sausage and roasted radishes.  Add salt to taste - the amount depends greatly on the saltiness of the stock used.

Enjoy on a cool spring day!!