"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

SOUP - ZUPPA TOSCANA SOUP Recipe

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This recipe for SOUP - ZUPPA TOSCANA SOUP, by , is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DEBBIE CHILBERG

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND ITALIAN SAUSAGE
1/2 TO 1 TEASPOON RED PEPPER FLAKES (TO YOUR LIKING)
3 LARGE RUSSET POTATOES, CHUNKED, (PEELED OR UNPEELED)
1 LARGE ONION DICED
4 SLICES BACON CHOPPED
3 GARLIC CLOVES MINCED
3 CUPS KALE OR SWISS CHARD , CHOPPED
2 BOXES (32 OUNCES EACH) CHICKEN BROTH
2 CUPS WATER
1 1/2 CUPS HEAVY WHIPPING CREAM
LIBERAL SPRINKLING OF WHITE PEPPER

Directions:
Directions:
SAUTEE ITALIAN SAUSAGE AND CRUSHED RED PEPPER IN POT. DRAIN EXCESS FAT, SET ASIDE.

IN THE SAME PAN, SAUTEE BACON. WHEN ABOUT HALF WAY COOKED ADD THE ONIONS AND GARLIC. SAUTEE FOR APPROXIMATELY 15 MINUTES, OR UNTIL ONIONS ARE SOFT.

ADD THE CHICKEN STOCK AND WATER. BRING TO A BOIL.

ADD POTATOES AND COOK UNTIL SOFT, ABOUT 15-20 MINUTES.

ADD HEAVY CREAM AND THE COOKED SAUSAGE AND COOK UNTIL HEATED THROUGH. ADD WHITE PEPPER TO TASTE.

ADD KALE JUST BEFORE SERVING.

 

 

 

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