Zuppa Toscana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb hot Italian sausage
1 lb mild Italian sausage
1 T. + 1t. crushed red pepper
2 large white onions, small dice
1 small yellow onion, small dice
1/2 lb thick sliced bacon, small dice
2 T. garlic, creamed
18-22 C. water, or chicken or pork stock
10 chicken bouillon cubes (omit if using stock)
1 pt. heavy cream
1 C. whole milk
3 lb russet potatoes, 1/2" slices
1/2 C. fresh parsley
1/4-1/2 C. sour cream
salt and pepper, to taste
fresh kale, chopped (about 2 good sized bunches at the store)
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Directions: |
Directions:Brown sausage, crushed red pepper, and parsley, breaking up the sausage into small-ish bits.
Remove from heat, drain, and set aside.
Saute bacon, onion, and garlic.
Deglaze pan with a bit of the water/stock.
Add potatoes and water/stock.
Simmer till potatoes are tender, and break apart into smaller chunks easily with a spoon.
Add milk and cream, and bring back up to heat.
Add sausage mixture and sour cream, and bring back up to heat.
Add kale, and kill heat.
Allow to sit for 10-15 minutes before serving. Adjust salt and pepper if necessary after soup rests, but before serving. |
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Personal
Notes: |
Personal
Notes: How to nicely dice bacon? stack bacon and freeze for 15-20 min before cutting.
Don't like the bite of kale? Quickly blanch and shock the kale and drain well before adding to the soup
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