Tagged with: Zuppa Toscana
So, last Sunday was Soup-er Sunday here at the MacClan Abode. I told you I would be making Zuppa Toscana and that I would post a recap on Monday.
Well…I did make Zuppa Toscana, and I really did plan to post a recap. And then I don’ know what happened on Monday and Tuesday – but Wednesday I woke up with a mutant head cold in full on attack mode and I really don’t remember much after that. That is, until this morning when I woke up feeling as though a full Olympic sized swimming pool at set up residence in my nose. Sorry – over-sharing! (But seriously - I really think I've lost 3 days or more...I was just sitting here thinking it was Sunday. Good cold medicine!)
Another thing that I know – I didn’t take any photos of said soup. Thus, I don’t have any proof that I made this delicious meal – along with Caramel Apple Dump Cake for dessert – other than the happy faces of my satisfied family. But wait, I didn’t even get photos of that. EPIC FAIL!
I guess I will have to repeat this meal again and get photographic evidence!
However, to hold you over until the photos come forth, here is the recipe I used for Zuppa Toscana. Not exactly like the Olive Garden, but pretty darn close.
1 pound(s) Italian Sausage (spicy)
4-6 Russet Potatoes - sliced thinly (I used a mandolin)
1 Onion - diced
1/4 cup(s) bacon, cooked – coarsely chopped
2 tablespoon(s) minced Garlic
32 ounce(s) Chicken Broth
1/2 bunch Kale, coarsely chopped
1 cup(s) Heavy Whipping Cream
Crushed Red Pepper flakes, to taste (optional)
Crumble and fry sausage in a pan (just as you would hamburger meat)
Place sausage, chicken broth, garlic, potatoes and onion in 6 quart soup pot with enough water to cover all ingredients. Cook on medium heat until potatoes become tender (about 30 o 40 minutes). Add cream and kale and cook for another 10 minutes until heated through. Sprinkle in crushed red pepper and stir. Serve.
My apologies for no photos other than an empty, albeit pretty, bowl - we shall return with another Soup-er Sunday recap next week, along with talk of a name change for this segment!