• Dago Alley - 05

    From Dave Drum@1:3634/12 to All on Thu Mar 23 14:52:00 2023
    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

    ... Doom: Don't trust anything that moves - Kill it instead.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)