Step-by-Step Guide to Prepare Ultimate Cream Soup Side Dish with Wiener Sausages
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Simple Way to Make Super Quick Homemade Cream Soup Side Dish with Wiener Sausages. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cream Soup Side Dish with Wiener Sausages, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream Soup Side Dish with Wiener Sausages delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream Soup Side Dish with Wiener Sausages is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Cream Soup Side Dish with Wiener Sausages using 10 ingredients and 7 steps. Here is how you can achieve it.
In the morning when I have bread, I always make soup, so I used leftover wiener sausages and added a lot of vegetables to make this soup.
Once it reaches a boil, it boils over easily, so turn the heat down to low.
During Steps 3-4, remove any scum that float to the top of the pot. For 2 large cups' worth. Recipe by Toppogigaochan
Ingredients and spices that need to be Prepare to make Cream Soup Side Dish with Wiener Sausages:
- 2 Wiener sausages (or bacon)
- 1/4 Onion
- 1 small Potatoes
- 2 cm Carrot
- 2 tbsp Cream Stew Roux (granule type)
- 1 tsp Grated cheese
- 100 ml Milk
- 1 dash Salt and pepper
- 1/2 tsp Consommé soup stock
- 300 ml Water
Steps to make Cream Soup Side Dish with Wiener Sausages
- Thinly julienne the carrot and potato, slice the onion, slice the wieners into round, and combine everything into a pot.
- Slice the asparagus diagonally into 1 cm pieces.
- Add water, milk, salt, pepper, and consommé in the pot from Step 1 and turn on the heat. After it begins to boil, it could boil over very quickly, so right before it comes to a full boil, lower the heat to medium-low.
- Once the vegetables have cooked through (about 3-4 minutes), add the asparagus, roux, and grated cheese. Mix together and let it simmer for about 4-5 minutes, stirring occasionally.
- When it thickens, check if the asparagus has cooked through. If the taste seems a little thin, add more consommé, and then it's done. Serve in a bowl and sprinkle ground pepper if you like.
- It's also delicious with spinach or green peas instead of asparagus.
- I used the granule type of roux this time since it's easier to dissolve, but if you don't have any, you can make it with one piece of the normal solid variety.
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