1 lbs pork sausage links, cut into 1/4 inch slices
1 cup sliced celery
1/2 cup chopped onion
1/2 tsp dried thyme
1/2 tsp salt
2 Tbsp all-purpose flour
1 can (14.5 oz) chicken broth
1/2 cup water
4 medium potatoes, peeled and diced (about 4 cups)
1 cup milk
1 cup sliced green beans, partially cooked
Chopped fresh parsley
In a heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 Tbsp drippings; saute celery, onion, thyme and salt until onion is tender. Stir in flour; cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil. Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Allow soup to cool. Puree 2 cups in blender or food processor; return to kettle. Add milk, beans, and sausage; heat through. Garnish with parsley.
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