Ingredients
Parts needed 1 pound of kielbasa, cut into rounds
1/3 cup of butter
One sliced onion
2 diced carrots that have been peeled
chopped celery (two stalks)
Three minced cloves of garlic
Peel and dice three big potatoes.
Quarts of chicken stock
using one cup of heavy cream
two glasses of milk
mixed-purpose flour, 2 teaspoons
A teaspoon of paprika that has been smoked
50% dry thyme, 1/2 teaspoon
Add seasonings (salt and pepper) separately.
For the garnish, chop some fresh parsley.
Preparation
Get the kielbasa browned.
Get a big saucepan or Dutch oven up to temperature on medium heat.
Toss in the kielbasa slices and sear them until golden brown. Then, lay it aside.
- Saute the veggies
Butter should be melted in the same saucepan.
Saute the celery, carrots, and onion for about 5 minutes, or until they soften.
Add the garlic and stir-fry for 1 minute, or until it begins to smell good.
Third, Throw in the Potatoes and Broth Mix in the thyme, smoked paprika, chicken broth, and potatoes.
Simmer the mixture after bringing it to a boil.
Cook, covered, for fifteen to twenty minutes, or until potatoes are soft.
Soup Thickener Step 4
Combine the milk and flour in a small bowl and mix until combined.
To avoid lumps, slowly add this mixture to the soup while stirring frequently.
- Mash in some kielbasa and cream to finish.
Put the cooked kielbasa back in the saucepan and pour in the heavy cream.
Keep stirring the soup every so often as it simmers for an additional 5 minutes, or until it thickens.
Add salt and pepper as desired.
- Present and Garnish
Spoon the soup into individual dishes and top with chopped parsley.
Make a filling dinner by serving with toasted bread.
Serving-Sized Nutritional Data:
Contains 350 calories.
There are fifteen grams of protein.
Thirty grams of carbohydrates
Calories: 20g
Making the Sauce: 15 minutes
Cooking Time: Half an hour
Duration: forty-five minutes