Zuppa Toscana
Jan 10, 2023 09:49:13 #
......Zuppa Toscana ...... Savory bacon, zesty sausage, creamy potatoes, and kale mingle to create a genuinely memorable soup that will warm both body and soul!
• 6 slices bacon, diced
• 1 lb ground Italian sausage
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 c dry white wine, optional (it adds an earthy flavor)
• 6 c quality chicken broth (I use homemade stock or well water wt stock powder)
• bout 2 lbs Russets scrubbed and (cut into large cubes) or pealed and cubed
• 2 t salt divided add the second t with the potatoes
• 1/2 t freshly ground black pepper
• 1/4 t dried oregano
• 1/4 t dried thyme
• 1/2 t of red pepper flakes, optional, (it really needs this or start with half)
• 1 bay leaf
• chopped kale (1 med leaf), thick stems removed
• 2 c heavy cream or half and half
• For more bulk you can add a can of drained cannellini beans if desired. (They add a nice texture and I recommend them.)
• 6 level T flour mixed with 6 c broth (optional if you prefer a thicker soup)
INSTRUCTIONS
• In a pot or Dutch oven, cook the bacon with 1/2 c water this will help render the fat and after the water is gone the bacon will brown much better without burning. Add the sausage and cook until no more pink remains, stirring well. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute stirring, if you overcook the garlic it can get bitter be careful. If you're using wine, add it and boil for 2 minutes to remove the alcohol. Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the flour-slurry and simmer until it boils stirring and con. Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste. If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Some fresh homemade or boughten and warmed sourdough bread to dip would go nicely.
• 6 slices bacon, diced
• 1 lb ground Italian sausage
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 c dry white wine, optional (it adds an earthy flavor)
• 6 c quality chicken broth (I use homemade stock or well water wt stock powder)
• bout 2 lbs Russets scrubbed and (cut into large cubes) or pealed and cubed
• 2 t salt divided add the second t with the potatoes
• 1/2 t freshly ground black pepper
• 1/4 t dried oregano
• 1/4 t dried thyme
• 1/2 t of red pepper flakes, optional, (it really needs this or start with half)
• 1 bay leaf
• chopped kale (1 med leaf), thick stems removed
• 2 c heavy cream or half and half
• For more bulk you can add a can of drained cannellini beans if desired. (They add a nice texture and I recommend them.)
• 6 level T flour mixed with 6 c broth (optional if you prefer a thicker soup)
INSTRUCTIONS
• In a pot or Dutch oven, cook the bacon with 1/2 c water this will help render the fat and after the water is gone the bacon will brown much better without burning. Add the sausage and cook until no more pink remains, stirring well. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute stirring, if you overcook the garlic it can get bitter be careful. If you're using wine, add it and boil for 2 minutes to remove the alcohol. Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the flour-slurry and simmer until it boils stirring and con. Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste. If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Some fresh homemade or boughten and warmed sourdough bread to dip would go nicely.
Jan 10, 2023 09:58:01 #
Jan 10, 2023 10:18:58 #
sourdough58 wrote:
......Zuppa Toscana ...... Savory bacon, zesty sausage, creamy potatoes, and kale mingle to create a genuinely memorable soup that will warm both body and soul!
Some fresh homemade or boughten and warmed sourdough bread to dip would go nicely.
Some fresh homemade or boughten and warmed sourdough bread to dip would go nicely.
Sounds/Looks Incredible!! .... a Nice mix of flavors to soothe an appetite for rich soup!
Jan 10, 2023 10:37:46 #
Jan 10, 2023 11:31:11 #
sourdough58 wrote:
......Zuppa Toscana ...... Savory bacon, zesty sau... (show quote)
Great photo! I love that stuff! Yes I want the extras!
Jan 10, 2023 13:01:59 #
Jan 10, 2023 18:36:59 #
sourdough58 wrote:
......Zuppa Toscana ...... Savory bacon, zesty sau... (show quote)
Do you know how to get drool off of a keyboard
Scrumptious shooting 
Jan 10, 2023 18:57:51 #
JimmyTB wrote:
Looks delicious. Thanks for the picture and the recipe. I may try that this weekend.
Thank you JimmyTB, I hope you do, You won't be sorry, enjoy.
Jan 10, 2023 19:01:23 #
Jan 10, 2023 19:06:48 #
joecichjr wrote:
Do you know how to get drool off of a keyboard im... (show quote)
I'm sorry, I haven't figured that out, But thank you for your kind comments.
Jan 10, 2023 19:11:14 #
UTMike wrote:
Very nice photo and interesting recipe!
Thank you UTMike, I am glad you liked it, I thought it was an interesting recipe also.
Jan 11, 2023 06:47:17 #
Great time of year for this delicious dish on my list to try this week. Thank you.
Joe
Joe
Jan 11, 2023 08:59:23 #
Jan 11, 2023 11:22:55 #
Papa j wrote:
Great time of year for this delicious dish on my list to try this week. Thank you.
Joe
Joe
Thank you Papa j , enjoy
Jan 11, 2023 11:25:22 #
joehel2 wrote:
Very nicely set up and plated. Beautifully done.
Thank you, joehel2, I appreciate your kind comments
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.