1# pork sausage links, cut into ¼ inch slices 1 cup sliced celery ½ cup chopped onion ½ tsp. dried thyme ½ tsp. salt 2 T. all-purpose flour 1 can (14 ½ oz) chicken broth ½ cup water 4 medium potatoes, peeled and diced (about 4 cups) 1 cup milk 1 cup sliced green beans, partially cooked Chopped fresh parsley
In a heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Drain all but 1 T. drippings; sauté celery, onion, thyme and salt until onion is tender. Stir in flour; cook 1 minute, stirring until the mixture comes to a boil. Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Allow soup to cool. Puree 2 cups in blender or food processor; return to kettle. Add, milk, beans and sausage; heat through. Garnish with parsley.
Yield: 6 servings.
Dorothy Althause, Magalia, California “This was my great-grandmother’s recipe. In the 1880’s, it was a popular meal after a hard day in the field – hearty to satisfy the most ravenous appetite and delicious, too!”
