Today is snow and blowy outside, and I feel it begging for a pot of soup. Slow simmered, filling the whole house with heady aromas and the kitchen with warmth, soup is good for the soul. I love to wrap my hands around a mug of tomato soup as I dip my grilled cheese, crush corn chips into my chili soup, and slurp my noodle soups hungrily. Soup is good food.
I really love simple soups with ingredients usually on hand. They don't require real planning and seem to almost throw themselves into the pot to simmer. Sausage and Leek Soup is one of those simple soups. If you don't have leeks, sweet onion will work, but do try the leeks some time. The mild, garlicky flavor is amazing. Combined with the smokey kielbasa, and a few other vegetables, this soup really doesn't need much to become a comforting bowl of goodness. So simple. Sausage and Leek Soup is the soup to melt away the chill of the day.
Sausage and Leek Soup
(adapted from Gourmet)
4 medium leeks, halved lengthwise and then chopped
1 large carrot, chopped
1 celery rib, chopped
1/2 cup butter
8 cups chicken broth
2 medium potatoes
5 tablespoons flour
1 cup sliced kielbasa
2 teaspoons fresh marjoram, chopped
fresh cracked pepper, to taste
Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/4 cup of the butter in a large, heavy pot, stirring occasionally, until softened.
Add the leeks and cook, stirring, until softened.
Add the broth and bring to a boil.
Reduce heat and simmer 15 minutes.
While stock simmers, peel potatoes and cube.
Melt remaining 1/4 cup butter in small heavy saucepan over low heat.
Add flour and whisk to form roux.
Remove from heat and add 2 cups of simmering broth, whisking vigorously.
Stir flour mixture into remaining broth and return to a simmer.
Add potatoes, kielbasa, and marjoram.
Simmer soup until potatoes are tender, about 10-15 minutes.
Season with pepper to taste. (Serves 6)