Ingredients with Measurements:
- 1 pound of Lyoner sausage, sliced
- 4 cups of potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sliced Lyoner sausage and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
4. Add the diced potatoes to the pot and stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the sausage
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Lyoner sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with crumbled bacon for added texture and flavor.
- Use different types of sausage, such as chorizo or Italian sausage, for a different flavor profile.
Tips and tricks:
- Be sure to let the soup simmer long enough for the potatoes to become tender before pureeing.
- Use an immersion blender for easier pureeing and less mess.
- Adjust the amount of salt and pepper to your taste preferences.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crusty bread for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the sausage thoroughly before adding it to the soup.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Lyon is a city in France known for its cuisine, including sausages and soups.
Flavor profiles:
- Savory, creamy, and comforting.
Serving suggestions:
- Serve hot for a cozy and comforting meal.
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Taste: Savory, Rich, Comforting, Hearty