Soup > European Soups > Swiss Soups

Saucisson Vaudois and Leek Soup Recipe

Ingredients with Measurements:
- 1 Saucisson Vaudois (approx. 250g)
- 2 large leeks, sliced
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks are soft and translucent.

2. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat to low and let simmer for 10-15 minutes.

3. While the soup is simmering, slice the Saucisson Vaudois into thin rounds.

4. After the soup has simmered, remove it from the heat and use an immersion blender or regular blender to puree the soup until smooth.

5. Return the pureed soup to the pot and add the sliced Saucisson Vaudois. Bring the soup back to a simmer and let cook for an additional 5-10 minutes, until the Saucisson Vaudois is heated through.

6. Stir in the heavy cream and season with salt and pepper to taste.

7. Ladle the soup into bowls and garnish with fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 12g
Protein: 13g
Sodium: 800mg

Substitutions for ingredients:
- Saucisson Vaudois can be substituted with any other type of cooked sausage
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup

Variations:
- Add diced potatoes to the soup for extra heartiness
- Use bacon instead of Saucisson Vaudois for a smoky flavor
- Add a pinch of cayenne pepper for a spicy kick

Tips and tricks:
- Be sure to rinse the sliced leeks thoroughly to remove any dirt or sand
- Use a high-quality chicken or vegetable broth for the best flavor
- If using a regular blender, be sure to let the soup cool slightly before blending to avoid any accidents

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 a large bowl with a crusty baguette on the side.

Garnishes:
Fresh parsley or chives

Pairings:
A crisp green salad or a side of roasted vegetables would pair well with this soup.

Suggested side dishes:
Crusty baguette, green salad, roasted vegetables

Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If it is too thin, let it simmer for a bit longer to reduce and thicken.

Food safety advice:
Be sure to cook the Saucisson Vaudois to the appropriate temperature to avoid any foodborne illnesses.

Food history:
Saucisson Vaudois is a traditional Swiss sausage made from pork and spices.

Flavor profiles:
Creamy, savory, and slightly smoky

Serving suggestions:
Serve the soup hot with a garnish of fresh parsley or chives.

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Region: Swiss

Taste: Savory, Rich, Herbal, Oniony, Meaty