Zuppa Toscana
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!
Garlic Puree
To prep:
1. Break out a couple cloves from the bulb, by hand.
2. Place the cloves on the cutting board and place the flat side of the chef's knife on top of the cloves.
3. Holding the knife handle with one hand, use the fist of the other to gently pound on the flat of the blade to crush the cloves. The membrane can now be removed more easily by hand.
4. Trim off the ends of each clove and then slice them in half, lengthwise.
5. Remove the strand of bright green garlic, now exposed—the germ—in the center of each clove, this green part is very strong and you do not want it.
To chop:
6. Cut the garlic cloves finely using a rocking motion
To purée:
7. Gather the chopped garlic together near the edge of the cutting board (toward you).
8. Dust the garlic with a pinch of salt, which will act as an abrasive agent against the garlic for the final step.
9. Turn the chef's knife nearly flat but on a slight angle, edge down. With the hand-on-handle extending close to you and knuckles clear of the cutting board, rock and drag the edge of the knife over the salted garlic along the cutting board mashing the chopped garlic into ever smaller pieces with repeated motions. This takes some practice, but results in a beautifully smooth garlic mush. Oh excuse me: garlic purée.
Originally posted by ChessPraxisThank you. What is 'heavy cream' and 'kale'?
Zuppa Toscana
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper ...[text shortened]... ughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!
(The garlic puré is too much even to read...🙂 )
Originally posted by ChessPraxisThis soup is soooooo good. It's very much like chili, only lighter. You can add pasta (cooked separately) to it if you like. If you do, you might wanna cut back a little on the potatoes or even eliminate them, depending on how much pasta you add. Or add pinto beans and/or kidney beans alone or with the pasta. Experiment to find your perfect combination.
Zuppa Toscana
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper ...[text shortened]... ughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!