I’m not sure when they start the timer on the “5 minutes active” portion of this recipe. Chopping the onion, garlic, carrot and celery take far longer than that. I would estimate 25 minutes of active time, and that’s with me buying bulk sausage, and not having to remove the casings.
It was a good soup though.
Every recipe I see does that. They always way underestimate prep time. Either they all have chef-level chopping skills, or they all use a slap chop or something. Even though I’m a much more prolific cook than I used to be, I’m still pretty slow with the knife.
It bugs me, because so many people are cooking-shy. I hope their inability to do an impossible task doesn’t move them further away from cooking.
Is there an assumption that you have a sous chef doing prep work?!?!
(This is another post that I seemed to have missed…MOOP).
I know, right? Then you can just breeze in and stir everything together!