Tuesday, January 10, 2012

Spicy Tuscan Soup

1 pound Spicy Breakfast Sausage
1 whole medium red onion, diced
2 slices bacon, diced
3 cloves garlic, minced
3 whole medium potatoes
1 qt. warm water
3 cubes chicken bouillon
1/4 bunches kale, roughly chopped (about 1 cup)
1/2 cup heavy whipping cream.

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.

Chop onions and dice bacon; add to the dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4 inch slices.  Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15-20 minutes until potatoes are done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

**How I really did this recipe:  I have picky eaters in this house.  I blended (as in liquified) the kale and onion with the chicken broth. Then simmered it with the remaining ingredients.  It was a lovely shade of green that would be perfect for a St. Patty's Day meal! But it was yummy!  I accidentally cooked our garlic bread a little too long, so we crumbled it up like croutons in the soup. I will do that on purpose next time.

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