German Sausage Chowder

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GERMAN  SAUSAGE  CHOWDER

This is a wonderful dish on a cold fall eveing or winter night.

German Sausage Chowder

Ingredients:

  • 1 lb. (8 links) fully cooked bratwurst   or knackwurst* cut into 1/2 inch pieces
  • 2 med. (2 c.) potatoes, peeled and  chopped
  • 1 med. (1/2 c.) onion, chopped
  • 1 sm. (4 c.) cabbage, shredded
  • 3 c. milk
  • 3 tbsp. all purpose flour
  • 1 c. (4 oz.) Swiss cheese, shredded
  • Snipped parsley

Directions:

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  Add 2 cups of water. Bring to boiling and reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage.  Cook 10 minutes more or until vegetables are tender.  Stir in 2 1/2 cups of the milk.  Stir remaining milk into flour and stir into soup.  Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  Stir in cheese until melted.  Garnish with parsley.  Makes 6 servings.  *Polish sausage may also be used

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Broccoli Soup

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BROCCOLI  SOUP

This is a wonderful soup for the cold days that are ahead of us. Please try this soup and let me know how you enjoyed it. This is one that I enjoy to cook so much.

Ingredients;

Broccoli Soup

  • 1 bunch broccoli
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 1/8 to 1/4 lb. Velveeta cheese
  • 3 c. milk (2% or 1%)

Sauce:

  • 3/4 c. flour
  • 2 c. milk

Directions:

Cook broccoli until tender.  Drain off water.  Add 3 cups milk.  Add cheese.  Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).  Add to vegetables with salt and pepper to taste.  Cook 15 to 20 minutes.  Stir frequently.

Broccoli, Asparagus or Cauliflower Soup

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BROCCOLI,  ASPARAGUS  OR  CAULIFLOWER  SOUP

 It is the time of the year to warm up your home and family with some good old fashion home made soups for lunch or dinners.

Ingredients:

Broccoli, Asparagus, or Cauliflower Soup

  •  2 tbsp. butter
  • 2 tbsp. flour
  • 1 bunch (10 oz.) fresh broccoli, or 10 oz fresh asparagus, or 10 oz fresh cauliflower
  • 1 sm. onion, finely chopped
  • 2 tbsp. butter
  • 1 qt. chicken stock or broth
  • 1/2 c. heavy cream, warmed
  • Salt and pepper

Directions:

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.