Sausage And Leek Soup Recipes

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

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.

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.

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

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.

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.