Pepper And Sausage Soup
|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)|
Peel and slice the onions.
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.