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This takes what could be a bland soup and gives it some zing! And the croutons add a nice texture. Though I like a few on the side to nibble on.
- 4 tbsp butter
- 1 onion diced
- 1 celery sliced thin
- 12 ozs sausage sliced
- 1 tsp caraway seeds
- 4 cups chicken stock
- 3 large russet potatoes peeled and diced
- 1 cup milk
- 6 tbsp of cold water mixed with 2 tbsp cornstarch and 2 tbsp flour
- 12 oz of swiss cheese grated
- salt and pepper to taste
- make pumpernickel croutons ( see recipe below)
Melt butter in a large saucepan add onions celery sausage and caraway.
cook until soft.
Add chicken broth and potatoes, cook until soft
Add milk and return to a boil (but not a rolling boil)
Whisk in the water, cornstarch, flour, mix with whisk until thick
Stir in cheese until melted
Add croutons and another dab of butta to top
Homemade croutons:
A secret from nana again;
Take stale bread and cut it up into cubes, and from there there are 2 ways you can do this
You can bake them in the oven with seasoned salt or you can pan fry them in
olive oil and garlic with herbs, the choice is yours, oh and add parmesan cheese after
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