Corn, Pepper And Kielbasa Soup - cooking recipe

Ingredients

4 None fresh corn on the cob
1 None red pepper, seeded and cut into strips
200 g celery, sliced
75 g Kabanos sausage, sliced
2 tbsp oil
1 litre vegetable stock
50 g feta cheese
75 g creme fraiche
3-4 stems flat-leaf parsley, chopped (some set aside for garnish)

Preparation

Heat the oil in a pot and saute the corn, pepper, celery, and sausage slices for 2-3 mins over a high heat. Pour in the stock and simmer for 10 mins over low heat. Season with salt and pepper to taste and stir in the parsley.
To make the cheese dip, crumble the feta cheese into the sour cream and stir until creamy.
Serve the soup garnished with parsley and serve the feta cheese dip with some bread.