Description
I love leeks. I was searching for a leek soup and all i could find were leek and potato cream soups. So i improvised and was amazed by the results. The sausage gives it a ton of flavor and the texture of the barley is wonderful. You will love it if you are a fan of the italian wedding soups.
Ingredients
- Vegetable Oil
- Onion
- Garlic Cloves
- Leeks
- Italian Sausage
- Water
- Stock Cubes
- Barley
- Parmesan Cheese
- Salt
Instructions
- Chop the onion and saut in the vegetable oil until tender
- Meanwhile wash well and cut the leeks into small rounds
- Discard the very rough
- Thinly chop the garlic
- Add the leeks and garlic to the onions and cook for 10 more min or until soft
- In a separate pan brown the italian sausage breaking it into small pieces
- Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors
- Add 1 quart of water to the pot and when it starts boiling add the stock cubes
- Add the barley and cook according to the package instructions
- Usually takes 45 minutes
- At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese
- Season with salt if necessary
- The soup thickens on its own because of the starch in the barley
- But if you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of cold water and add it at the end of the cooking
- Slowly stir for 2 minutes