FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsSoups with Meat: P - Z >  Succotash Sausage Soup

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SUCCOTASH SAUSAGE SOUP

300 Sensational Soups
by Carla Snyder & Meredith Deeds

Succotash is a favorite late-summer side dish. In this creamy soup, we've made it a meal by adding hearty kielbasa sausage.

Serves 6 to 8


Ingredients

• 1/4 cup unsalted butter
• 1 lb kielbasa sausage, cut into thin half-moons
• 2 cups chopped leeks, white and light green parts only
• 3 garlic cloves, chopped
• 1 large red bell pepper, finely chopped
• 3 tbsp all-purpose flour
• 1 tbsp chopped fresh thyme
• 6 cups chicken stock
• 2 cups frozen baby lima beans, thawed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 can (14 oz) cream-style corn
• 1 1/2 cups fresh or frozen white corn kernels, thawed if frozen
• 1/2 cup whipping (35%) cream
• Fresh thyme leaves


Directions

1.
In a large, heavy pot, melt butter over medium heat. Add sausage, leeks, garlic and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; saute for 2 minutes.

2. Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often. Do not let boil.

3. Ladle into heated bowls and garnish each with a few thyme leaves.


Tip:  To trim leeks, cut off and discard the root end and the dark green tops (or save the tops for stock). Cut leeks lengthwise and wash under running water to remove any grit or dirt. Then cut as directed in the recipe.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages