ZUPPA TOSCANA ("Soup from Tuscany")
1 large diced onion (or 2 medium / 3 small)
4 C chicken broth (or water + boullion)
4 C cream (I like 2 C half and half and 2 C whipping cream, my brothers like 4 C whipping cream. Milk will do in a pinch but it makes it thin)
3-5 lbs diced (or julienned) potatoes** depending on how many potatoes you like/whether you cook the soup with the dairy or put the dairy in to cool it to eating them
1 bunch of Kale, chopped or torn to bite-size pieces. (We leave out the stem.)
Spices to taste (salt, pepper, red pepper flakes, parsley, basil, oregano, thyme, sage, etc)
Over medium heat, brown the sausage in the bottom of a large pot*. Toss in the onion at this time if u like them a little less on the crunchy/raw side.
Add the chicken broth and potatoes. If you want more potatoes (and/or kale), put the cream in now
Cook until the potatoes are about 5-8 minutes from done, then dump the kale in and out a lid on the pan. Do not be alarmed if the kale overfloweth--it will wilt down I promise!
Once your kale is at the desired tenderness, your soup is ready. If you've left out the cream, now is the time to dump it in!
* alternatively, brown the sausage in a pan while the potatoes and onions cook in the broth. You can rinse the sausage of oil this way.
*or you can leave out the meat altogether, but that will require much more seasoning!
**Daikon radish makes an OK cheap substitute for potatoes, but it does soak up way more liquid, so you'd have to experiment to compensate for that
romaincrisis
gummygunk
stormborns
titsay
jbbartram-illu
snowghoul
