| 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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