in Soup Recipes

Cabanossi-Mettenden soup

updated

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Ingredients for 4 servings:

  • 4 Mettwurst sausages
  • 2 Cabanossi
  • 1 stalk(s) leek
  • 1 can of corn
  • 1 can kidney beans
  • 5 cloves garlic
  • 5 m.-sized potatoes
  • ½ liter broth
  • ½ liter of water
  • 200 ml cream
  • some salt and pepper
  • Paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel, wash, and dice the potatoes. Wash the leek and slice it into rings. Peel and chop the garlic. Drain the corn and kidney beans. Slice the sausage. Sauté the mettenden and cabanossi with the garlic. Gradually add the vegetables. Deglaze with stock and water, season, and simmer until the potatoes are tender. Add the beans, corn, and cream, bring back to a boil, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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