Monday, October 19, 2009

Ciao!

I've joined a soup cook-along and if there was ever a perfect day for soup, it was today! Gray and cold. So this week we made Zuppa Toscana, a creamy sausage soup that was quite tasty and perfect with some crusty bread. I found a nice rosemary bread at the super market.


Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

ZT2

In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

ZT3

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

ZT4

Add heavy cream and cook until thoroughly heated.

ZT5

Stir in the sausage.

Add kale just before serving. Delicious!

ZT6

Buon appetito!

1 comment:

Erica said...

Love your pictures.......this looks so delicious! :-)

Thanks for posting. teacup.