toscana soup, originally uploaded by robayre.
With this season comes comfort food. I am sooo not a cooking person and I know last week I posted about making scones, but don’t worry, this blog will not become a food blog. But I do want to share a recipe for soup that Matt and I find ourselves making often.
Just because I don’t enjoy cooking doesn’t mean I can’t, I think of myself as a good cook actually. I’m confident enough that often times I can throw in handfulls of this or that and not worry about measuring cups. When we cook, we cook a huge crock pot full and we’ve made it so many times that the recipe is no longer exact. If you wish to make this soup but are the kind of cook that needs to be exact, you can find the recipe in this book here. The original recipe as well as the soup you get when at the restaurant are more soup, less ingredients, but we like more of the other ingredients and you can see from the picture it looks more like a “chunky soup”. We’ve also discovered that the leftovers actually taste better than the original serving, probably because it has had more time to “marinade”.
The ingredients I buy:
- 1 package of spicey sausage that comes in a tube (usually Bob Evans or Jimmy Dean)
- 2 boxes of chicken broth or stock
- 1 bag of Kale (cut, probably 4 cups or more)
- 2 large russet potatoes
- 1 pint of heavy cream
In a skillet cook up the sausage thoroughly. Remove excess grease. Chop up the kale and potato. I slice thin (less than 1/4 inch thick) of the potato and then cut slices in half. Place vegetables into crock pot. I put the vegetables in first because they are the part that require the most heat and need the most amount of time to cook thoroughly. Then toss in the sausage and then start pouring in the broth and cream. Put it on high and then cook it for about 4 hours. Depending on your crock pot you might need more or less time, but the way I can tell is by testing the potato.
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