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Pepper And Sausage Soup Recipe
|Pork drippings||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Cream||2⁄3 Cup (10.67 tbs)|
Calories 970 Calories from Fat 392
% Daily Value*
Total Fat 44 g67%
Saturated Fat 18.5 g92.6%
Trans Fat 0.2 g
Cholesterol 91.5 mg
Sodium 1740.9 mg72.5%
Total Carbohydrates 116 g38.8%
Dietary Fiber 13.9 g55.6%
Sugars 33.5 g
Protein 33 g65.3%
Vitamin A 140% Vitamin C 416.8%
Calcium 24.9% Iron 33.1%
*Based on a 2000 Calorie diet
Wash the leeks and cut in strips.
Remove the core, pith and seeds from the peppers and cut into rings.
Peel and dice the potatoes.
Peel the tomatoes, then halve, remove the seeds and chop.
Broil the sausages until they are well browned all over.
Cut into slices.
Melt the drippings in a flameproof casserole and add the onions.
Fry until golden brown, then stir in the leeks, peppers, potatoes, butter, tomatoes and sausages.
Pour in the stock and bring to the boil.
Add the salt, pepper and rosemary and simmer for 20 minutes.
Stir in the cream and heat gently without boiling.