CREAMY POTATO, BROCCOLI, SAUSAGE SOUP

CREAMY POTATO, BROCCOLI, SAUSAGE SOUP image

Yield 8 large bowls

Number Of Ingredients 17

2 to 3 pounds of potatoes, cut in 3/4 inch cubes
4 cups Chicken stock
2 chopped medium onions
1 ring of kielbasa sausage, split lengtwise and cut in 1/4 inch slices.
1/4 cup sour cream
2 cups milk
1 teaspoon hot horseradish
3 teaspoons grated parmesan or asiago cheese (or mix both)
1/2 teaspoon anchovy paste
2 cups broccoli flowerets
1 teaspoon balsamic vinegar
1/4 cup sweet white wine
1/4 cup snipped parsley
2 tablespoons snipped fresh dill.
1 teaspoon basil
salt & pepper to taste
(a shot of Tobasco optional)

Steps:

IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.