Subj : Dago Alley - 05
To   : All
From : Dave Drum
Date : Fri Mar 24 2023 04:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Garden Zuppa Toscana (Copycat)
 Categories: Pork, Potatoes, Greens, Dairy
      Yield: 6 servings
 
    1/2 lb Italian pork sausage
      1 md Onion; fine chopped
      2 ts Chicken bouillon granules
    1/2 ts Garlic powder
    1/2 ts Pepper
      2 md Red potatoes; in 1/2" dice
      2 c  Sliced fresh kale
      3 c  Milk
      1 c  Heavy whipping cream
      1 tb Cornstarch
    1/4 c  Cold water
           Crumbled cooked bacon
 
  In a large stockpot, brown the Italian sausage over
  medium heat for 4-6 minutes or until no longer pink. As
  the sausage cooks, break it up into crumbles. When the
  sausage is brown, remove it from the pot to a
  towel-lined plate to drain. Leave about 1 tablespoon of
  fat in the stockpot.
  
  Add the finely chopped onion to the same pot with the
  reserved fat and saute until soft and translucent, about
  5-7 minutes. Return the sausage to the pot.
  
  Next, add the chicken bouillon granules, garlic powder,
  pepper, cubed red potatoes and fresh kale. Stir to
  combine.
  
  Slowly pour in the milk and heavy cream, and bring the
  mixture to a boil. Then reduce the heat and let the soup
  simmer, covered, for 10-15 minutes or until the potatoes
  are tender.
  
  While the soup simmers, whisk 1 tablespoon of cornstarch
  with 1/4 cup of water until smooth. Once the potatoes
  are tender, stir the cornstarch mixture ("slurry") into
  the soup. Cook for 1-2 minutes or until the soup
  thickens. Serve immediately, topped with crumbled bacon.
  
  Michelle Babbie, New York MY
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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