Zuppa Toscana--A Little Taste of Italy скачать в хорошем качестве

Zuppa Toscana--A Little Taste of Italy

My wife and kids love this soup. It's spicy, colorful, and fresh. Benjamin and I share some good memories of visits to Italy as we prepare this very easy-to-make soup. Goes great with crusty bread and stores well in the refrigerator for up to a week. This recipe makes 12 servings. Ingredients: 1 pound of Italian sausage or spicy breakfast sausage 3/4 pound of bacon (about 12 strips) 5 medium sized Russet potatoes. Halve lengthwise and cut into 1/4 inch half moons. 2 teaspoons olive oil 1 large white onion 1 teaspoon salt 1 1/2 teaspoons of red pepper flakes (omit or cut back if you used spicy sausage) 3 garlic cloves chopped 3 quarts of chicken stock 1 bunch of fresh kale 1 cup of heavy whipping cream Directions: 1. Brown sausage and set aside, patting off excess grease. 2. Fry bacon crispy and set aside. Reserve 1 tablespoon of bacon grease. 3. In a large pot, saute onion in olive oil and reserved bacon grease until soft. Add garlic and saute another 2-3 minutes. 4. Add chicken stock to onions and garlic. Add reserved sausage and the cut up potatoes. Add pepper flakes and salt. Bring to a boil and then reduce heat to simmer for 20 minutes. 5. After 20 minutes, add kale, bacon, and heavy whipping cream. Return to a simmer and heat for another 10 minutes. 6. Serve with grated Parmesan cheese.