Ingredients
- 7 title sausage-leek soup categories soup (servings)
- 1,700 gr smoked summer sausage
- 950 ml chicken broth
- 270 gr leek
- 240 ml cream
- 40 gr parmesan cheese
- 34 gr butter (unsalted)
- 3 gr dill weed (fresh)
- 1 gr salt
- 1 gr 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 ----