Monday, November 24, 2014

Toscana Soup




There is a close family friend named Allison that I remember visiting and playing with her kids when I was young. Her and my mom have been friends for years. Recently they decided to go to culinary school together and become catering partners. I work hand in hand with my mom on her share of the catering jobs and her partner Allison does the other half. Both of them have published their own cookbooks and are excellent cooks. I love when I get to cater events with them because they help me to learn new tricks in the kitchen and to become a better cook. This recipe is Allison and she made it for a wedding that we did recently. It is one of her all time favorite soups. It does have a little kick to it I love a good flavor kick. If you were serving it for your kids and family or someone who can't handle much heat I would make sure that you use mild sausage and reduce the amount of crushed red pepper.

Toscana Soup

1 pound sliced russet potatoes
1 pound Italian sausage (in links)
10 cups water
1 cup heavy cream
2 teaspoons minced garlic
1 Tablespoon crushed red pepper
2 Tablespoons oregano (flakes)
2 Tablespoons parsley flakes
4 Tablespoons cooked bacon pieces
1 large white onion, chopped
1/4 bunched kale, coarsely chopped
10 chicken bouillon cubes

Cook bacon and set aside. Peel skin off sausage links and cook with chopped onion. Boil potatoes in the 10 cups of water in a large stock pot. When potatoes are almost cooked tender, add all the ingredients. Add the kale right before serving.



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