Sausage Soup
This recipe is from a recipe booklet from a sausage maker in the 80's, and it does sound good, on my to make and taste list.
Ingredients
- 1 cup beef broth
- 1 cup chicken broth
- 1/4 cup celery, coarsely chopped
- 1/4 cup onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 medium potato, diced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 250 grams Kielbasa sausage, (8 oz)
- 1 cup Swiss cheese, shredded
- 250 grams sauerkraut, (8 oz)
- 1 cup whipping cream
- 1 cup milk
- 1/4 teaspoon white pepper
- 2 spring onions, sliced, white and green parts
Instructions
- In a pot, add the broths, onion, celery, bell pepper, and potato. Place on high heat and bring to a boil, then reduce heat to a simmer and cook until the potatoes are just tender, about 10 to 15 minutes.
- Mix together the cornstarch and cold water, stir that into the soup, and bring the soup to a boil while stirring, then reduce to a simmer and cook until the soup thickens.
- While the soup is simmering, cut the sausage into quarters lengthwise, then crosswise into 1/4 inch pieces.
- Add the sausage, Swiss cheese, sauerkraut, cream, and milk to the soup and stir everything together. Heat on a low simmer until heated through, do not let the soup boil.
- When it is hot, remove from heat, stir in the white pepper.
- Ladle into bowls and garnish with spring onion. Serve and enjoy.
Notes
Low cost per serving.
Adapted from a sausage company recipe booklet.
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