Description
In my opinion, the perfect combination of sweet pumpkin and salty sausages. And particularly pleasing bright orange color of the soup. These cloudy winter days the sun is in the plate pleases not less rare sun outside.
Ingredients
-
Salt
-
Black pepper
-
Sausage
5 piece
-
The Apium graveolens Dulce
-
Carrots
2 piece
-
Potatoes
3 piece
-
Chicken
-
Bay leaf
-
Pumpkin
500 g
-
Onion
0.5 piece
Cooking
Based on 3-quart saucepan. Cook the broth from our chickens. I have ham, but you can from the bones to cook.
Prepare the vegetables.
Potatoes and carrots cut arbitrarily. Onions and celery smaller it is better to grind it easier. If you have fresh pumpkin, too, cut it at random and added at this stage. If, like me, frozen, then read on.
Caught a chicken.
The broth is sent to the chopped vegetables. Cook until soft (15 min, approximately)
My pumpkin out of the freezer.
Do not defrost and cut - throw as-is into the pot. Cook for another 20-25 min. It is better to boil a little longer to veg seethe, then the soup will be creamier.
While the vegetables cook, cut sausage, chicken dismantle into pieces with your hands. In principle, the chicken can not put. Make it a salad, served on the second or even cook the broth on the bones. I add it mainly for a child.
Molded 2/3 of the liquid into a separate pot
Submersible blender, grind the vegetables into a puree.
Return the broth back into the soup, a little more spin blender.
Add sausage, chicken, (frozen mushrooms, uncooked or lightly fried if you are doing with the mushrooms), Bay leaf, ground black pepper, salt. Cook for another 5-7 minutes.
Sunny serves soup to the table =) Bon appetite!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.