White Easter Soup
A comforting, silky white soup with smoky kielbasa, aromatic bay leaf, and a subtle tang from vinegar, finished with creamy swirl and crisp egg garnish—perfect for Easter brunch.
Ingredients
Instructions
- Bring water, kielbasa, onion, garlic, peppercorns, and bay leaf to a boil; cover and simmer for 1 hour.
- Whisk about 1 tablespoon of cream with flour, then stir this mixture into the remaining cream.
- Add the cream mixture to the soup and cook over very low heat until slightly thickened.
- Add vinegar to taste.
- Serve garnished with sliced hard‑cooked eggs.
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).