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Sausage Cream Soup Recipe

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It supposed to be spring here in New York, but winter keeps peeking every now and then. For the past three days, the temperature been dropping mostly in the morning and late afternoon. I miss summer for I feel the cold deep inside my bones and it’s not a pleasant feeling. Fortunately, I do have friends and they keep me warm and happy, today I’ll introduce one and I just might introduce another if the weather stayed the same. Kindly meet one of my helpful friends Sausage Cream Soup.

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Making Sausage Cream Soup.

I love this soup since it’s made with everything I like, corn, sausage, spaghetti, milk, and butter. This Sausage Cream Soup is creamy and can replace a meal. Yes, this soup can fill you up but it is light on the stomach and in winter can keep you warm for a long time.

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I have used beef sausage but you can use any type you like, one thing, though, careful with the salt. Some sausages are salty so add salt accordingly.

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In case you like creamy textured soups, then you might like my Chicken Mushroom Cream Soup, another soup that’s full of flavor.

Now since we are talking about soups, let me suggest a bread which is a great match for both soup, it’s French Olive Bread.  

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Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.

As for my recipe, here you go!

Sausage Cream Soup Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Sausage Cream Soup is exactly what you need not only in winter to keep you warm, but anytime you need to feel full and satisfied.
Course: Soup
Cuisine: American
Servings: 3
Ingredients
  • ½ cup corn
  • ½ cup beef sausage cut in cubes cooked
  • 2 tablespoon chopped onion
  • 1 minced garlic clove
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 1 tablespoon all-purpose flour
  • 2 cup chicken stock at room temperature
  • 1/3 cup milk
  • ¼ cup uncooked spaghetti broken
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup bell pepper cut into small cubes
  • Salt to taste
Instructions
  1. Cook the spaghetti as per the instruction on the box. Keep aside.
  2. In a pan, add the butter and oil, when hot sauté the onion until translucent.
  3. Add the garlic, corn, and flour, stir on medium heat for one minute.
  4. Pour the stock while stirring to avoid lumps. Season with salt, black pepper, and allspice.
  5. Let it come to a boil. Add the sausage, spaghetti, and bell pepper, let it boil for two minutes then add the milk.
  6. Let the soup simmer for 5 minutes.
  7. Serve hot.

 

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