Creamy Onion-Leek Soup With Chicken Sausage And Parmesan

• 4 Chicken Sausages
• 2 Tablespoons Olive Oil, Plus More For Drizzling On Sausages
• 2 Tablespoons Balsamic Vinegar
• 3 Onions, Chopped
• 4 Leeks, Chopped
• 1 clove Garlic, Chopped
• 1 cube Chicken Bouillon
• Salt And Pepper
• 1/2 cups Grated Parmesan, Plus More For Garnish
• 2 Tablespoons Butter
• 1/2 Sweet Red Pepper, Chopped

1. Prehat oven to 180u0b0C (355u0b0F). In a small oven tray, place a piece of parchment paper and lay down sausages. With a knife, make deep parallel slices across each sausage, without slicing all the way through. Drizzle with a bit of olive oil. Bake until golden brown, about 20-20 minutes. Let cool and chop into small pieces.
2. In a saucepan heat olive oil and balsamic vinegar. Add leeks, onions, red pepper, garlic and saute until soft. Add bouillon and enough boiling water to cover vegetables. Simmer for 30-40 minutes.
3. With a hand blender, blend soup until thick and creamy. Season to taste. Add grated Parmesan and butter. Stir.
4. Serve with chopped chicken sausage, red pepper and grated Parmesan.

chicken, olive oil, balsamic vinegar, onions, leeks, clove garlic, chicken bouillon, salt, parmesan, butter, sweet red pepper

Taken from tastykitchen.com/recipes/soups/creamy-onion-leek-soup-with-chicken-sausage-and-parmesan/ (may not work)