Week 189: Creamy Pierogi Soup

On the menu for TUESDAY, MARCH 22nd is CREAMY PIEROGI SOUP and MULTI-SEED BREAD. This hearty and delicious soup combines mini pierogis with smoked sausage and fresh kale in a creamy broth your whole family will love.

Pierogis, native to Poland, are little purses of noodle dough and filled with potato, onion and cheese. This is one of my most requested soups and I wanted to make sure I served it one more time before the warmer weather takes over.

The soup begins with sautéing 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 pierogis, chopped fresh kale and a dash of nutmeg are mixed in. Once the pierogis are cooked, the soup is garnished with the diced bacon and fresh parsley.

My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!

On the menu for dessert this week are BOUBON PECAN CHOCOLATE CHIP COOKIES - a customer favorite! These cookies are sweet, salty, and chewy with a hint of bourbon! They are made with browned butter and buttered toasted pecans, topped with sea salt and are baked to perfection. ~ Jenny from Jenny Sue Delights