Finger Licking Leek Soup With Sausage And Barley Recipes

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SAUSAGE AND LEEK SOUP



Sausage and Leek Soup image

I have been making this soup for years and I never get tired of it. It can easily be doubled to freeze for future meals.

Provided by Irmgard

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
2 cups leeks, sliced (white part only)
3/4 cup carrot, diced
3/4 cup celery, diced
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups potatoes, peeled and diced
1/4 lb kielbasa, skin removed and thinly sliced
1/2 teaspoon salt
1/4 teaspoon dried marjoram
black pepper

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Cook the leeks, carrots and celery until softened but not browned.
  • Add the flour and cook for 2 minutes, stirring constantly.
  • Blend in the chicken stock.
  • Add the potatoes and bring to a boil.
  • Reduce the heat and simmer for 15 minutes until the vegetables are tender.
  • Add the sausage, salt, marjoram and pepper to taste.
  • Simmer for 10 minutes.

BARLEY LEEK SOUP



Barley Leek Soup image

Bought some leeks and then I thought, "What now?" Here's what happened and now it's a staple item here. If you hate celery, leave it in large sections that you can fish out later.

Provided by Honeywine

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 vegetable bouillon cubes
1 (2 ounce) packet dry vegetable soup mix (such as Lipton)
1/2 cup barley
2 leeks, sliced finely
2 tablespoons soy sauce
2 stalks celery, diced
2 large carrots, diced
2 1/2 quarts water
cajun seasoning, to taste
sea salt, to taste

Steps:

  • Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
  • Put all the ingredients EXCEPT the barley into a large pot and simmer.
  • Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
  • Season to taste before serving.

Nutrition Facts : Calories 89, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 762.9, Carbohydrate 18.1, Fiber 3.3, Sugar 2.3, Protein 3.3

SAUSAGE AND LEEK SOUP



Sausage and Leek Soup image

Categories     Soup/Stew     Potato     Quick & Easy     Lunch     Sausage     Leek     Fall     Winter     Simmer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 10

4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste

Steps:

  • Wash leeks in a large bowl of cold water, then lift out and drain well in a colander.
  • Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.
  • While stock simmers, peel potatoes and cut into 1/2-inch cubes.
  • Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.
  • Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.

SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY



Finger Licking Leek Soup With Sausage and Barley image

I love leeks. I was searching for a leek soup and all I could find were leek and potato cream soups. So I improvised and was amazed by the results. The sausage gives it a ton of flavor and the texture of the barley is wonderful. You will love it if you are a fan of the Italian wedding soups.

Provided by BennyPashova

Categories     Clear Soup

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large onion
3 garlic cloves
3 leeks
1 lb Italian sausage (or andouille sausage)
1 quart water
3 stock cubes, beef
1 cup barley
2 tablespoons parmesan cheese (optional)
salt

Steps:

  • Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
  • Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
  • Thinly chop the garlic.
  • Add the leeks and garlic to the onions and cook for 10 more min or until soft.
  • In a separate pan brown the Italian sausage breaking it into small pieces.
  • Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
  • Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
  • Add the barley and cook according to the package instructions. Usually takes 45 minutes.
  • At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
  • The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

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