Idas Creamy Kielbasa And Potato Soup Food

CREAMY KIELBASA AND POTATO SOUP

Steps:

• 1. Saute onions in butter in a medium sauce pan about 2-3 minutes or until tender.
• 2. Pour chicken broth into onions and bring to a boil.
• 3. Add all ingredients to broth with the exception of the light cream. (Do not add cream until soup has been cooked according to time allotted!!) Stir ingredients together until well mixed. Cook for 25 minutes on low heat.
• 4. While soup is cooking, about the last 10 minutes, prepare your julienned potatoes. In a small frying pan, saute, well seasoned, potatoes in butter until crisp. (about 5 minutes) Move julienned potatoes to a paper towel to soak up excess grease from the butter.
• 5. When soup has been cooking for 25 minutes, add cream. Heat through and served with garnish.

ICE CREAM SODAS

Steps:

• Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
• Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
• Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.

IDA'S CREAMY KIELBASA AND POTATO SOUP

Steps:

• Saute veggies and garlic in 2 T. of olive oil for 5 minutes.
• Add remaining ingredients, and bring to a boil, then reduce heat, and simmer until potatoes are tender, 15-20 minutes.
• Season with pepper.
• Serve hot.

CREAMY KIELBASA AND POTATO SOUP

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

KIELBASA POTATO SOUP

Steps:

• In a large saucepan, saute leek in butter until tender. Add broth and potato; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. , Stir in the sausage, cream caraway and cumin; heat through (do not boil). Just before serving, add the spinach.