Directions

1. Coarsely chop potatoes and add to a large soup pot. Cover the potatoes in water. Add 2 tsp salt and bring to a light boil for 30 minutes or until soft.

1. 2. Drain water and return to stove.
2. 3. Add broth and, if needed, additional water to make sure all potatoes are fully submerged in liquid.
3. 4. Stir in rosemary and last 1/2 teaspoon salt and simmer on medium-low heat for 15 minutes
4. 5. Meanwhile, saute the sausage on the skillet on medium high, breaking it apart with a wooden spoon so you have small crumbles of sausage. Saute until golden brown, about 10-15 minutes.
5. 6. When the sausage is almost done, use an immersion blender to puree the soup until mostly smooth, leaving some large pieces of potatoes for texture.
6. 7. Ladle the soup into bowls and top with fresh sausage and a pinch of fresh pea shoots
7. Note, these salt measurements use Real Salt, which has a high concentration of minerals. If you are using standard table salt, decrease the salt measurements by half.