Sausage and Leek Soup
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 servings |
A Sausage and Leek Soup that quick. We garnished with parsley and added some cream that I didn't include below. It is from Epicurious.com
Ingredients
- 4 Leek
- 1 Whole Carrots
- 1 large stalk Raw Celery
- 1/2 cup Unsalted Butter
- 8 cups Chicken Broth
- 2 average potato
- 5 tbsp All Purpose Flour
- 1 cup Turkey Kielbasa
- 1 tsp Marjoram, Dried
- 1/8 tsp Pepper, White
Directions
Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
While stock simmers, peel potatoes and cut into 1/2-inch cubes.
Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.