Leek and sausage soup meal

Leek and sausage soup meal

Savour the taste of Quebec with this leek and sausage soup! Perfect for autumn and winter suppers at Montréal's public markets.

Ingredients

  • 2 tablespoons of olive oil
  • 1/4 cup of butter
  • 2 cups sliced leeks (white and pale green parts)
  • 3 diced carrots
  • 2 tablespoons of flour
  • 4 cups of chicken stock
  • 2 cups peeled and diced potatoes
  • 1/4 lb sausage of your choice, sliced into rounds
  • 1/4 teaspoon savory
  • Salt and pepper

Preparation

  1. In a large saucepan, melt the butter over a medium heat, then add the olive oil.
  2. Cook the leeks and carrots until tender (but not browned). Add the flour and cook for 2 minutes, stirring constantly.
  3. Pour the chicken stock into the saucepan. Add the potatoes and bring to the boil.
  4. Reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
  5. Add the sausage, salt, savory and pepper.
  6. Leave to simmer for 10 minutes.
Preparation
30 min
Cooking
25 min
Servings
6 servings
Category
Main dishes
Recipe by
Montréal public Markets

You can double the recipe and freeze half.