Saturday, 14 December 2013

Soup Recipe

Zuppa Toscana

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Recipe shared by my lovely cousin Wendy who has moved into their new place in Upper Michigan............
Life is a series of new beginnings................

Have a super Saturday

"A chubby little snowman had a carrot nose,
Along came a bunny and what do you suppose?
That hungry little bunny looking for a lunch
Ate that snowman's nose, nibble, nibble, crunch!"

Photograph and verse as seen on Facebook
on New Moon Cottage

Thank you 

Family is not an important thing, it's everything.
~Michael J. Fox

No comments:

Post a Comment