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RECIPE OF THE WEEK #452

Soup of Collards and Sausage

2 tablespoons bacon fat
1 pound cooked or partly cooked sausage, such as sweet or kielbasa
1 large onion, diced coarse (1 cup)
1 large carrot, chopped coarse (3/4 cup)
1 1/2 pounds collards, cleaned, cut in thin strips
2 quarts water
About 2 pounds winter squash, or all-purpose or sweet potatoes
Salt and pepper to taste

Heat fat in a large pot chop 1/4 pound of the sausage and stir in with onion and carrot. Stir over moderated heat until vegetables are slightly softened. Add collards and stir over high heat until softened and reduced in volume.

Add water and simmer, partly covered, for 15 minutes. Meanwhile, peel squash or potato cut into slices about 1/4 inch thick and 2 inches long. Add to soup and simmer, partly covered, until very tender-about 25 minutes. During the last 10 minutes, add remaining sausage, sliced. Season with salt and pepper.

Remove soup from heat and cool completely, uncovered, Re-cover pot and refrigerate for about a day to blend and intensify the flavors. Serves 6.