House Soup Potato Leek Sausage And Arugula Recipes

POTATO LEEK SOUP WITH ITALIAN SAUSAGE

Steps:

• In a large pot brown sausage over medium high heat until cooked all the way through, about 8-10 minutes. Transfer sausage to a paper towel lined plate and set aside.
• Add olive oil, leeks, and carrots and season with salt and pepper. Cook over medium heat until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
• Add wine and bring to a boil. Simmer for 5 minutes until liquid is reduced by half.
• Add the broth, potatoes, bay leaf, thyme, and more salt and pepper. Bring to boil and cook until potatoes are fork tender, about 20 minutes. Return the sausage to the pot and stir in the milk or cream. Serve with crusty bread, or as desired.
• Store leftovers in the fridge for up to 5 days. The soup is even better the next day!

HOUSE SOUP- POTATO, LEEK, SAUSAGE, AND ARUGULA

Steps:

• Heat oil over medium heat in your favorite soup pot.
• Sweat leeks until translucent (approx. 5 minutes). Do NOT allow leeks to brown.
• Add chicken broth. Bring to a boil.
• Add potatoes. Boil gently until soft (approx. 10 minutes).
• Add sausage and arugula. Stir over medium heat until the arugula cooks down. (1-2 minutes).
• Remove from heat. Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

ARUGULA AND POTATO SOUP

Steps:

• Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
• Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
• Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
• Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.

LEEK, POTATO, AND SAUSAGE SOUP

Steps:

• In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.

GIADA'S "HOUSE" SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
• Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
• Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

ALTON BROWN - POTATO LEEK SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

POTATO LEEK SOUP WITH SPICY SAUSAGE & CHEESE

Steps:

• Cube the potatoes, and finely chop the leeks and celery. Mince the garlic. Cut the sausage into small pieces.
• Melt 2 TBSP of the butter in your soup pot on low heat. First, add the garlic, cooking until fragrant.
• Add the meat, cooking, but not browning. Then add the rest of the butter.
• Add the vegetables and cook on low for about 10 minutes while stirring frequently. The butter should be absorbed, but the vegetables should not brown.
• Add about three quarters of the stock (until the stock level just covers the vegetables), and simmer until everything is tender, about 15-20 minutes.
• In a blender in a few batches, flash-puree the soup (you may need to use a second pot to pour the pureed soup into), and return it all to the pot. Add more stock to adjust the consistency if you need to.
• Add the cream and small handful of mild cheese, and salt and pepper to taste. Then gradually add a few dashes of coriander until it tastes right.
• To make the potato croutons for garnishing, use 1 or 2 potatoes, cut to small cubes, seasoned with lots of paprika and some cayenne pepper and salt, and fry in a generous amount of vegetable oil until crisp.
• Serve in shallow soup bowls. Put the shredded or chunks of sharp cheese on top, along with a large spoonful of the parsley-scallion mix and the potato croutons. Stir up and enjoy!