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title: sausage-leek soup categories: soup servings: 6

1/2 lb smoked summer sausage

1/4 c unsalted butter

3 c leek

2 t fresh dill weed

4 c chicken broth

1 c cream

1/2 c parmesan cheese

1/4 t salt

1/4 t pepper

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 5-6 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 for 20-30 minutes remove from heat and puree with a hand blender or in a food processor place over a low flame stir in cream gradually stir in the grated cheese season to taste with salt and pepper serve hot

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