Tuesday, July 1, 2008

Weekend Wokking with Potatoes

This (out side of Daring Baker) I believe is my first event and it looked fun and I love this recipe so I wanted to share. the rules are here.

I got the idea for this soup from Lex Culinaria and since found out that it is even better made with salmon instead of sausage.

Serves 6-8

1 T. Olive Oil

1 medium yellow onion, sliced

3 cloves garlic minced

3 largish (or 4 medium) potatoes, scrubbed

4 cups chicken stock

1/2 cup chopped fresh dill

10 oz or 2 links of kielbasa or polish sausage

salt and pepper

sour cream to garnish

caramelize onions in olive oil over a medium low heat, stirring occasionally until brown and sweet about 20 or 25 minutes. slice the potatoes, half and slice larger potatoes. Add the garlic to the soup pot and cook and stir for 3 minutes more. Raise the heat to medium high and add the sausage and sliced potatoes and pour in chicken stock. Add enough water so that the potatoes are covered by a margin of about one inch. Add in one half of the chopped dill. Place the lid on the pot and allow the soup to simmer over medium high heat for about 30 minutes. Taste the broth and season with salt and pepper to taste. Remove from the heat and stir through the remaining dill. Serve with (or without) dollops of sour cream.


White On Rice Couple said...

What a great idea to add a seafood element to this dish! Dill, salmon and potatoes, all in a soup...what a great comfort dish!

Wandering Chopsticks said...

Thanks so much for participating! I love salmon so substituting it for sausage is always a plus in my book. :)