Zuppa Toscana for a Crowd Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 lbs. red potatoes, skins on & sliced in thin rounds
5 lbs. Jimmy Dean ground sausage (4 lbs. regular & 1 lb. spicy)
1 large head of garlic (or 2 small heads)
2 small onions, chopped
12 strips of bacon, cooked crisp and crumbled
4 bundles of kale (tender parts torn into small pieces)
8 oz. roasted chicken base (paste)
water
1 quart cream
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Directions: |
Directions:Place the sliced and rinsed potatoes in a large stockpot. Add water to amply cover. Bring to a boil and add the chicken base. Simmer until potatoes are cooked. Meanwhile, brown the sausage. Remove from pan and saute the onion and garlic in 2 T. of the remaining grease. Add the sausage, bacon, onion and garlic to the potatoes. Add the kale and cream. Season to taste and serve with grated Romano or Parmesan cheese.
*The recipe doesn't call for cayenne, but I add it to almost every soup I make. Try a bit for a more robust base! |
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Personal
Notes: |
Personal
Notes: I love this soup! The Neuks have affectionately named it "caterpillar soup" since once our kale from a friends garden had caterpillars on it. I didn't notice until they were floating in the soup at dinner. Notwithstanding, it's a favorite and somehow the freshly minced garlic really makes a difference on this one (and yes, it's a head - not a clove). It can easily be cut down if you're not feeding an army!
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