The temperature is dropping so it is time for soups! Check out this week's recipe of Zuppa Toscana by firefighter Jacob Garnica.
Approximate time to make: 45 minutes
Ingredients:
• 1.5lbs Ground Spicy Italian Sausage
• 10 Slices of bacon ( chopped )
• 1 Medium Yellow Onion ( diced )
• 1 Tbs minced Garlic
• 2 Tbs Flour
• 32oz Chicken Stock
• 4 Lg Russet Potatoes
• 1 cup Heavy Creamer
• ½ Bunch of Kale
• 1 Tbs red Pepper Flakes
• Salt / Pepper to taste
Instructions:
1. Heat a soup pot over medium-high heat, adding a tablespoon of olive oil. Then brown sausage, crumbling as it cooks. Once browned, drain and remove to a plate.
2. Fry bacon in the same pot using residual sausage grease until crisp, then remove and plate with sausage. Drain all but 1-2 Tbs of bacon grease.
3. Add onion to pot and cook 5 minutes adding in minced garlic at the last minute.
4. Sprinkle flour over the onion and garlic in the pot stirring to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
5. Boil for 15 minutes or until potatoes are fork tender. Add in red pepper flakes, sausage, bacon, heavy cream, and kale cooking for 5-10 minutes until kale wilts.
6. Season with salt and pepper to taste.
4 дек 2023
