Lemony Broccoli & Pork Sausage Soup

🥘 Ingredients

• broccoli
  1 head
• carrots
  2
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• crème fraîche
  2 tbsp
• garlic
  2 cloves
• israeli couscous
  ½ cup
• italian pork sausage mix
  9 oz
• lemon
  1
• scallions
  2

🍳 Cookware

• large pot

1. 

   1

   Wash and dry 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: 2, scallions: 2, garlic: 2 cloves
2. 

   2

   Remove italian pork sausage mix from casing if necessary; discard casing. Heat a drizzle of 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 ⏱️ 4 minutes .

   italian pork sausage mix: 9 oz, cooking oil: 1 tbsp
3. 

   3

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

   israeli couscous: ½ cup, chicken stock concentrate: 2 unit
4. 

   4

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

   broccoli: 1 head, lemon: 1
5. 

   5

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

   crème fraîche: 2 tbsp
6. 

   6

   Divide soup between bowls and sprinkle with scallion greens. Serve.