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Polish Sausage Soup

alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Polish sausage, carrots, chickpeas, and coconut cream unite to create the thickest, creamiest soup you’ve ever tasted. Serve with shredded c View More expand_more

Polish sausage, carrots, chickpeas, and coconut cream unite to create the thickest, creamiest soup you’ve ever tasted. Serve with shredded cheddar cheese and bacon bits and enjoy the magic!

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Polish Sausage Soup
alarm
Total Time:
35 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageClassic Polish Sausage 28oz.
  • 14 ounces Farmer John Classic Polish Sausage, cut into ½-inch pieces14 ounces
  • 2 tablespoons Oil or Bacon Grease2 tablespoons
  • 4 Garlic Cloves, minced4
  • 2 cups Carrots, peeled and finely diced2 cups
  • 4 cups Chicken Stock4 cups
  • 15 ounces Chickpeas, cooked or canned15 ounces
  • 2 cups Coconut Cream (or any Milk)2 cups
  • 1 teaspoon Kosher Salt1 teaspoon
  • 1/4 teaspoon Black Pepper1/4 teaspoon
  • 1/4 teaspoon Dried Thyme1/4 teaspoon
  • 1 cup Sharp Sage Cheddar Cheese (or any Sharp Cheddar), shredded1 cup
  • Serving suggestions: Crumbled Bacon, Steamed Rice, Toasted Baguette

Instructions


  1. Add olive oil to a Dutch oven or soup pot and heat over medium high. Add the sausage and cook for 3 minutes, stirring frequently. Add garlic and carrots and sauté for 2 minutes

  2. Add the chicken stock, salt, pepper, thyme, cayenne, and chickpeas. Bring to a boil and reduce heat. Cover and cook for 15 minutes or until the carrots are tender

  3. Stir in cream and cook on low heat for 5 minutes. Taste and add more spices, if desired

  4. Serve with shredded cheese and bacon bits on top

Ingredients


  • 14 ounces Farmer John Classic Polish Sausage, cut into ½-inch pieces14 ounces
  • 2 tablespoons Oil or Bacon Grease2 tablespoons
  • 4 Garlic Cloves, minced4
  • 2 cups Carrots, peeled and finely diced2 cups
  • 4 cups Chicken Stock4 cups
  • 15 ounces Chickpeas, cooked or canned15 ounces
  • 2 cups Coconut Cream (or any Milk)2 cups
  • 1 teaspoon Kosher Salt1 teaspoon
  • 1/4 teaspoon Black Pepper1/4 teaspoon
  • 1/4 teaspoon Dried Thyme1/4 teaspoon
  • 1 cup Sharp Sage Cheddar Cheese (or any Sharp Cheddar), shredded1 cup
  • Serving suggestions: Crumbled Bacon, Steamed Rice, Toasted Baguette

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