Finger Licking Leek Soup With Sausage And Barley Recipes

BARLEY LEEK SOUP

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.

SAUSAGE AND LEEK SOUP

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.

SAUSAGE BARLEY SOUP

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.

SAUSAGE AND LEEK SOUP

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.

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY

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.