Logan's Zuppa Toscana
This recipe was developed when my dear friend, Logan LaMour asked me to re-create a soup he had tasted at one of his favorite restaurants.
| 1 mild Italian sausage |
| 1 medium onion chopped |
| 3 slices of bacon, trimmed of excess fat and cut into ½" pieces (about 2 tbls.) |
| 6 cups chicken stock (homemade or low-sodium canned) |
| 8 cups unpeeled potatoes, cut in approx. ¾" dice |
| 1/2 tsp. fennel seed |
| ½ cup coarsely chopped Kale packed, or 1 cup loose |
| . |
| Remove sausage from casing and brown in a large pot, breaking up large pieces as it cooks. When the sausage is thoroughly cooked and slightly brown, remove it from the pot and drain off all the fat. To the pot, add the onion and bacon. Stir and cook until the bacon begins to brown and the onions soften. (It won't hurt if they brown a little too!) Add the chicken stock and potatoes. Cook until the potatoes are very done . Take about 2-3 cups of potatoes and stock from the pot and puree in a blender. Add back to the pot along with the sausage and kale and simmer about 5-10 minutes. Salt to taste. Let it sit a few minutes before serving. A little grated Romano would be yummy too. |