| TUSCAN POTATO SOUP 1 pound ground Italian sausage, mild or spicy or a combination of each 1 medium onion, chopped fine 6 small 3-4 inch potatoes, washed and blemishes removed but not peeled. Slice potatoes in whole rounds 1/8 inch thick. 4 cups half and half 6-8 kale leaves, washed and sliced into three or four inch strips Be sure to trim off any tough stems or blemishes in the leaves. In a large saucepan, cook sausage until the pink is gone. Remove most of the grease by sopping it out with the corner of a paper towel. Leave about a teaspoon of the grease in the pan - it adds flavor to the soup. Add onion to sausage and continue stirring and cooking until the onion is transparent taking care not to scorch the sausage. Add potatoes to the sausage and onions and only enough water to barely cover the top of vegetables. Steam over medium-low heat until potatoes are tender. Add half and half and bring soup to a full rolling boil. Stir in kale and remove the soup from the burner. Allow soup to sit and steam for about five minutes. Serve immediately. Makes 6-8 portions. |
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