"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Scott

Category:
Category:

Ingredients:  
Ingredients:  
4 slices of bacon
Diced 1lb sweet/spicy italian sausage (I used androille)
1T olive oil
2 cloves of garlic minced
1 onion, diced
4 cups chicken stock
4-6 russet potatoes
3 Cups baby spinach
1 cup heavy cream or half and half
Cayenne pepper
Salt
Black pepper
Parmesan cheese

Directions:
Directions:
Heat a large skillet over medium-high heat. Add bacon and cook till brown and crispy, set aside. Add Italian sausage to the skillet and cook till browned, about 3-5 minutes. Drain excess fat and set aside. Heat olive oil in a large stockpot over medium heat. Add garlic and onion and cook, stirring frequently, until onions are translucent. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in sausage and spinach until it begins to wilt. Stir in heavy cream until heated through about one minute. Garnish with bacon and Parmesan cheese.

 

 

 

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