With all the fanfare regarding child sex trafficking surrounding the recent Super Bowl, I thought it would be appropriate to share a little about where I’m working right now. For the past several months, I’ve been working as a research intern with Georgia Cares, an organization that works with victims of domestic minor sex trafficking (DMST). While I value gaining experience doing grant writing and press releases, I’ve been incredibly grateful for the unique perspectives I have been able to gain regarding DMST victims in the state of Georgia. It is a common misconception that sex trafficking is an exclusively urban crime that takes place at large sporting or conference events. Georgia Cares receives referrals for youth throughout the year. 78 counties in Georgia have been affected by DMST, many of them far from metropolitan areas. If you live around Atlanta and are interested in becoming an advocate for victims of DMST, feel free to sign up for DMST Lobby Day on February 12th (though registration closes at the end of today . . . I meant to post about this a while ago ).
On a very different note, this soup is amazing. Cozy wintry warmth in a bowl. I’m totally digging the leek because I think it adds a great mellow flavor, but you could use a yellow onion if you wanted to. I ate mine with a baguette, which was absolutely delicious when dipped in the broth, but this soup is pretty hardy and I think it could stand just fine on its own.
- • 2 tablespoons olive oil, divided
- • 1 pound Italian chicken sausage, casing removed
- • 1 cloves garlic, minced
- • 1 leek, diced (white and pale green parts only)
- • 2 carrots, peeled and cut into rounds
- • ½ teaspoon dried oregano
- • ½ teaspoon dried basil
- • 6 cups chicken broth
- • 1 bay leaf
- • 1 pound red or yellow potatoes, diced
- • 4 cups spinach
- • ¼ cup heavy cream
- Heat one tablespoon olive oil over medium heat in a large stockpot. Add the sausage and cook until browned, crumbling the sausage as it cooks. Remove the sausage with a slotted spoon and place on a paper towel-lined plate. Drain the remaining grease from the stockpot (this will prevent a film of grease on top of the soup).
- Place the stockpot back over medium heat and add an additional tablespoon of olive oil. Stir in the garlic, leek, carrots, oregano, and basil. Cook, stirring frequently, for 2-3 minutes. Add a few grinds of salt and pepper.
- Stir in the chicken broth and bay leaf. Bring to a boil. Add the potatoes and cook until tender, about 10 minutes.
- Stir in the spinach until it begins to wilt. Stir in heavy cream and heat until heated through, about 1 minute. Season with salt and pepper to taste. Remove the bay leaf.
Adapted from Damn Delicious.