LEEK, SAUSAGE AND POLENTA SOUP
Make and share this Leek, Sausage and Polenta Soup recipe from Food.com.
Provided by katew
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in non stick frypan.
- Saute sausages 5 - 10 minutes till golden brown, remove.
- Cook leek, stirring for 6 minutes till tender.
- Meanwhile bring water to boil with salt in large saucepan.
- Sprinkle polenta into water , stir constantly for 4 minutes until mixture thickens.
- Stir in leeks and sausages, season to taste.
- If soup thickens too much add boiling water.
- Serve topped with lots of parmesan.
Nutrition Facts : Calories 876.6, Fat 76.6, SaturatedFat 23.4, Cholesterol 180, Sodium 2187.6, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 38.4
LEEKS, CAULIFLOWER, & SAUSAGE SOUP
About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!
Provided by Peggi Anne Tebben
Categories Other Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
- 2. Brown sausages in oil . Set aside.
- 3. Stir vegetable broth in leek mixture & bring to boil.
- 4. Reduce heat, cover & simmer for about 45 minutes.
- 5. Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
- 6. Add the cut cauliflower & sausages. Season with garlic season & pepper.
- 7. Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
- 8. Serve with toasted garlic french bread.
SAUSAGE AND LEEK SOUP
I have been making this soup for years and I never get tired of it. It can easily be doubled to freeze for future meals.
Provided by Irmgard
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt the butter over medium heat.
- Cook the leeks, carrots and celery until softened but not browned.
- Add the flour and cook for 2 minutes, stirring constantly.
- Blend in the chicken stock.
- Add the potatoes and bring to a boil.
- Reduce the heat and simmer for 15 minutes until the vegetables are tender.
- Add the sausage, salt, marjoram and pepper to taste.
- Simmer for 10 minutes.
LEEK, POTATO, AND SAUSAGE SOUP
Steps:
- In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.
FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY
I love leeks. I was searching for a leek soup and all I could find were leek and potato cream soups. So I improvised and was amazed by the results. The sausage gives it a ton of flavor and the texture of the barley is wonderful. You will love it if you are a fan of the Italian wedding soups.
Provided by BennyPashova
Categories Clear Soup
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
- Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
- Thinly chop the garlic.
- Add the leeks and garlic to the onions and cook for 10 more min or until soft.
- In a separate pan brown the Italian sausage breaking it into small pieces.
- Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
- Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
- Add the barley and cook according to the package instructions. Usually takes 45 minutes.
- At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
- The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.
SAUSAGE AND LEEK SOUP
Categories Soup/Stew Potato Quick & Easy Lunch Sausage Leek Fall Winter Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- 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.
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