Sausage-Leek Soup
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
summer sausage
smoked |
* |
| ¼ | cup |
butter, unsalted
|
|
| 3 | cups |
leeks
|
|
| 2 | teaspoons |
dill weed
fresh |
|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
cream
|
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
summer sausage
smoked |
* |
| 59 | ml |
butter, unsalted
|
|
| 7.1E+2 | ml |
leeks
|
|
| 1E+1 | ml |
dill weed
fresh |
|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
cream
|
|
| 118 | ml |
Parmesan cheese
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Mince or cut the sausage into thin slices.
Heat butter in a large saucepan, over a moderate flame.
Add the sausage, heat and stir for 5 to 6 minutes.
Add the minced leeks, heat and stir for 5 minutes.
Add the dill, stir.
Add the chicken broth bring to a boil, reduce heat and simmer 20 to 30 minutes.
Remove from heat and purée with a hand blender or in a food processor.
Place over a low flame.
Stir in cream and gradually stir in grated cheese.
Season with salt and pepper to taste.
Serve hot.
