Week 144: Creamy Pierogi Soup

And the winner is .... Creamy Pierogi Soup!!  No, I'm not talking about the "other" election going on today but the highly contentious election for the customer favorite soup from last season.  Based on customer comments, praise and repeated requests to see it again helped Creamy Pierogi soup squeak out a victory.  This hearty and delicious soup combines mini pierogies with smoked sausage and fresh kale in a creamy broth your whole family will love.  And, if election night brings you stress, this cozy menu will bring you plenty of comfort!

On the menu for TUESDAY, NOVEMBER 3rd is CREAMY PIEROGI SOUP and ITALIAN HERB BREAD.  Pierogies, native to Poland, are little purses of noodle dough and filled with potato, onion and cheese. The soup begins with sauteing diced bacon in the pot until crispy. The bacon is removed and saved for a crispy garnish. Next, sliced kielbasa sausage, carrots, onion, garlic and fresh thyme are added. Once the veggies are softened, a little flour is mixed in to start the roux that will help thicken the soup. Homemade chicken stock, mini pierogies, chopped fresh kale and a dash of nutmeg are nexxt mixed in. Once the pierogies are cooked, the soup is garnished with the diced bacon and fresh parsley.

The bread companion this week is my Italian Herb Bread. This delicious bread, filled with garlic, butter and fresh herbs, will be a perfect pair to this soup.

On the menu for dessert this week are MAPLE BROWN SUGAR COOKIES. With big flavor, crisp edges and chewy centers, these maple brown sugar cookies are delicious! These are unbelievably chewy and soft in the center, loaded with brown sugar, filled with maple syrup and topped with a maple icing. They make the perfect Fall cookie! - Jenny from Jenny Sue Delights