Garlic Cream Soup with Sausage and Potatoes
This is adapted from a cookbook called "Fun with Garlic" that was assembled by the cast of a Los Angeles production of "The Phantom of the Opera" way back in 1992. The original recipe is called "Grandma Cecilia's German, Hungarian, and Polish Garlic Cream Soup" and is contributed by cast member Barbara Lang.
"I thought the soup was very bland so I added oregano, bay leaf, salt and pepper. I also doubled the recipe. Worked well. After the adjustments it was a great soup!"- brewtal1
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|4 cupscold water|
|4 cupschicken broth; (or 2 14.5-oz cans)|
|8 clovesGarlic; crushed|
|2 poundspolska kielbasa or similar sausage; pricked with fork and cut into 7" lengths|
|8 mediumred potatoes; cut up|
|3 cupswhite beans; (or 3 15-oz. cans, e.g., navy beans|
|32 ouncessour cream|
|2 tablespoonsflour; or more, for thickening|
|1 tablespoonwhite vinegar; or more, to taste|
Garlic Cream Soup with Sausage and Potatoes Preparation
In a large pot, bring water, broth, garlic, and sausage to a boil. Simmer 10 minutes. Add potatoes; bring to a boil again and simmer 15 more minutes. Cool.
Pour most of the broth into a second pan (leaving behind the solid ingredients). Whisk the flour into 1/2 cup of the sour cream, then add the remaining sour cream. Whisk this mixture slowly into the broth, while slowly heating. Do NOT allow the sour cream and broth to boil. After whisking in sour cream, add beans and simmer (but do NOT boil) for 10 minutes.
Slice sausage thinly and return to first pot. Add contents of second pot. Add vinegar to taste. Stir.
This may taste better if left to refrigerate overnight.
Serve with crusty white bread and horseradish, dipping the sausage into the horseradish.
Try adding sliced mushrooms at the point where the potatoes are added.
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