Sausage and Leek Soup

Soups | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Sausage and Leek Soup

Ingredients

Leek - 4 stalks
Carrot - 1 piece
Butter - 4.2 oz
Celery salt - 1 stalk
Potato - 2 pieces
Chicken Broth - 2 qt
Wheat Flour - 2 spoons
Semi-Smoked Sausage - 8.5 oz
White Pepper (whole) - to taste
Marjoram - 1 stalk

Step by Step guide

Step 1

Remove the tough dark green ends of the leek, then slice the remaining stalk lengthwise and chop it into thin half-rings. Rinse them in a bowl of cold water, transfer to a colander, and allow to drain.

Step 2

Finely chop the carrot and celery. Melt half of the butter in the bottom of a pot and sauté the vegetables for three minutes. Then add the leek and cook for another three minutes. Pour in the broth, bring it to a boil, reduce the heat, and simmer the soup gently for another fifteen minutes.

Step 3

Melt the remaining butter in a saucepan over low heat, add the flour, and cook it, stirring, for three minutes. Remove from heat, pour in a couple of cups of hot broth from the soup pot, and vigorously mix until the mixture is uniformly thick. Pour it into the soup and continue to cook.

Step 4

Add pieces of sausage, finely chopped marjoram, and diced potatoes to the soup. Cook for another ten to fifteen minutes until the potatoes are tender, then season with salt and pepper to taste and serve.