Oct. 26—Now that there is a nip within the air, I have been scouring cookbooks and the web for good soup recipes. One I’ve wished to attempt for some time is Zuppa Toscana, a conventional Italian soup.
In searching for recipes, I discovered this soup is the preferred at Olive Backyard. And now I do know why.
We made an enormous pot of this Monday, and it’s scrumptious. I could not discover floor scorching Italian sausage, so I used gentle Italian and added some pink pepper flakes. Ten cloves of garlic appears like quite a bit, however they provide the soup a beautiful, deep taste.
ZUPPA TOSCANA
4 thick slices bacon, chopped
1 pound floor gentle Italian sausage
1/2 teaspoon pink pepper flakes
1 medium onion, finely diced
10 cloves garlic, minced
4 cups rooster broth or inventory
6 cups water
2 kilos russet potatoes, peeled and diced
1 bunch kale, trimmed and chopped
1 cup whipping cream
1/2 teaspoon salt or to style
1/4 teaspoon black pepper or to style
Grated Parmesan cheese
In a big pot or Dutch oven, sauté chopped bacon till browned. Take away bacon to a paper towel-lined plate; depart 1 tablespoon grease within the pot.
Add Italian sausage and pink pepper flakes and sauté till cooked by means of, breaking sausage up with a spatula, 5 to six minutes. Take away to paper towel-lined plate. Add onion to the pot and sauté 5 minutes or till tender and golden; add garlic and sauté 1 min.
Add broth and water, and convey to boil. Add diced potatoes and prepare dinner till simply pierced with a fork, 15 to twenty minutes. When potatoes are practically executed, add kale and cooked sausage and convey all the things to a lightweight boil.
Stir in cream and convey to boil. Season to style with salt and black pepper. Ladle into bowls and garnish with bacon and grated Parmesan. Serves 8 to 10.
