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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From NY Times some years ago, a really very yummy soup!!! Ingredients:
1 tablespoon s oil |
1 link kielbasa (low-fat if you like) -- sliced into half moons to fit on |
a spoon |
1medium onion -- cubed |
1large russett potato -- peeled and cubed |
10 ounce sbrussel sprouts -- frozen |
4 cups chicken stock |
salt and pepper |
Directions:
1. The kielbasa is cut into 1/2 moons to fit on a spoon.
2. The potatoes andonions are cubed not too small but just small enough that the pieces will fit on a spoon.
3. Thaw the 10 ounce package of brussels sprouts.
4. Put in food processor and pulse about 3 times.
5. You want it in nice pieces but not mashed and a few of them to remain almost whole.
6. Put the 1 tablespoon of oil in a sauce pan, add the kielbasa and saute for 3 minutes to render some of the fat.
7. And the potato and onion to the pan and saute for 2 or 3
8. minutes.
9. Add the four cups of the chicken stock and simmer til potato is
10. just tender about 15 minutes.
11. Add the brussels sprouts that you have cut into bits in the food processor and simmer for 5 minutes.
12. Sometimes add some whole brussels sprouts to the pot so that each bowl gets a few whole ones.
13. If you want to do this you will probably want two 10 ounce
14. packages of frozen or pick up a few fresh brussels sprouts.
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