Logan's Zuppa Toscana
1 mild Italian sausage 1 medium onion, chopped 3 slices of
bacon, trimmed of excess fat and cut into 1/2" pieces (about
2 Tbsp.) 6 cups chicken stock (homemade or low-sodium
canned) 8 cups unpeeled potatoes, cut in approx. 3/4" dice
1/2 tsp. fennel seed
2/2 cup kale, coarsely chopped and packed, or 1 cup loose
Remove sausage from casing and brown in a large pot,
breaking up large pieces as it cooks. When the sausage is
thoroughly cooked and slightly brown, remove it from the pot
and drain off all the fat. Add the onion and bacon to the
same pot. Stir and cook until the bacon begins to brown and
the onions soften. (It won't hurt if they brown a little
too!). Add the chicken stock and potatoes. Cook until the
potatoes are very done. Take about 2-3 cups of potatoes and
stock from the pot and puree in a blender. Add back to the
pot along with the sausage, fennel seed and kale and simmer
about 5-10 minutes. Salt to taste. Let it sit a few minutes
before serving. Garnish with some grated Romano on top.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗