| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups/stews | 1 | Servings |
INGREDIENTS
| 2 | cn | Whole kernel corn |
| 1/2 | lb | Polish sausage |
| 2 | Celery stalks; sliced | |
| 1 | Onion; chopped | |
| 1 | Red pepper; chopped | |
| 1 | lb | New red potatoes, peeled, cu |
| 28 | oz | Chicken broth |
| 1 | lb | Broccoli; cubed |
| 2 | cn | Cream of brocolli soup |
| 1 | c | Cream |
INSTRUCTIONS
Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings saute celery, onion, red pepper for 3 min. Add corn liquid, potatoes, broth. Bring to boil, simmr 5 min. Add broccoli, simmer. Blend soup with cream, stir into soup, do not boil. Serve with fresh bread and butter. I add a dash of white worchestire sauce, and when I saute the onion, etc. I add a Tblsp of red pepper oil. This gives the soup a zing. However, these two items are optional. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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