AUTUMN SAUSAGE SOUP
Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.
Provided by Calee
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut sausage into 1 inch pieces, then in half again.
- In a frying pan heat oil cook sausages for 3 minutes.
- Add diced potatoes cook for 2 minutes set aside.
- In a large soup pot add beef stock, carrots celery, rutabaga, onion.
- Boil 20 minutes or until vegetables are tender.
- Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
- Simmer for 10 minutes.
- Add green pepper and parsley simmer another 5 minutes.
AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP
This is a kicked up, version of potato soup that is easy to make, and tastes so yummy. It is the perfect cold-weather, comfort-food, Autumn dish. Instead of cubed potatoes, we will be using hash brown potatoes, and to give it a bit of kick, I'm using andouille sausage; however, the choice of sausage is totally up to you. With...
Provided by Andy Anderson !
Categories Cream Soups
Time 35m
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the chopped bacon to a heavy-bottom pot over medium heat.
- 4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
- 5. Add the diced onions, and the sausage to the pot.
- 6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
- 7. Add the garlic and stir until fragrant, about 60 seconds.
- 8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
- 9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
- 10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
- 11. Add the corn, and stir to combine.
- 12. Add the hash browns, and stir to combine.
- 13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
- 14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
- 15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
- 16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
- 17. In a small bowl, whisk the flour, milk, and sour cream together
- 18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
- 19. Add the mixture to the pot.
- 20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
- 21. PLATE/PRESENT
- 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
- 23. Keep the faith, and keep cooking.
SAUSAGE CORN CHOWDER
This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
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