Garlic Cream Soup with Sausage and Potatoes

6 Servings
Garlic
European
savory Garlic tangy main dish soup comfort food European

4 cups cold water
4 cups cken broth; (or 2 14.5-oz cans)
8 cloves lic crushed
2 pounds polska kielbasa or similar sage pricked with fork and cut into 7" lengths
8 medium red atoes cut up
3 cups white ns; (or 3 15-oz. cans, e.g., navy beans,
32 ounces r cream
2 tablespoons ur or more, for thickening
1 tablespoon te vinegar or more, to taste

In a large pot, bring water, broth, garlic, and sausage to a boil. Simmer 10 minutes. Add potatoes; bring to a boil again and simmer 15 more minutes. Cool. Pour most of the broth into a second pan (leaving behind the solid ingredients). Whisk the flour into 1/2 cup of the sour cream, then add the remaining sour cream. Whisk this mixture slowly into the broth, while slowly heating. Do NOT allow the sour cream and broth to boil. After whisking in sour cream, add beans and simmer (but do NOT boil) for 10 minutes. Slice sausage thinly and return to first pot. Add contents of second pot. Add vinegar to taste. Stir. This may taste better if left to refrigerate overnight. Serve with crusty white bread and horseradish, dipping the sausage into the horseradish. Try adding sliced mushrooms at the point where the potatoes are added.


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