Ingredients Jump to Instructions ↓

  1. 3 tbsps. of butter

  2. 3 spicy sausages (Polish, Hungarian and Italian all work well; native spicy, garlicky longganisa will work well too)

  3. 3 leek stalks, sliced (see how to prepare the leeks )

  4. 6 c. of broth, preferably homemade

  5. 1 large carrot, peeled and cut into 1/4-inch cubes

  6. 2 large potatoes, peeled and cut into 1/4-inch cubes

  7. 2 tomatoes, chopped

  8. 1 head of cauliflower, cored and cut into very small florets

  9. the kernels from two sweet yellow corn cobs (see how to cut corn the kernels off the cobs )

  10. salt and pepper, to taste

  11. chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. First, press the sausage meat from the casings. Discard the casings.

  2. Heat the butter in a thick-bottomed pot. Add the sausage meat and cook over medium-low heat until lightly browned.

  3. Add the leeks. Stir. Set the heat to low and cover the pot. Cook gently for about five minutes.

  4. Pour in the broth. Mine was still frozen so I just dumped it in and let it thaw and melt in the pot.

  5. Once the broth boils, it’s all just a matter of adding the vegetables. Add the one the takes longest to cook. With my combination of vegetables, the carrot and tomatoes went in first (I wanted the tomatoes to soften well). After five minutes, the potatoes and corn kernels. After another five minutes, the cauliflower.

  6. Once all the vegetables are in the pot, season with salt and pepper, simmer for another ten minutes and the soup is done.

  7. Stir in the parsley just before serving. And don’t forget the bread. Country-style bread — sliced and grilled — is highly recommended.


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