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Zuppa Toscana Soup by ,
Soup Recipes
2017-6-18
This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!
Prep Time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6 Servings
• 2 tsp olïve oïl
• 1 lb Itälïän Säusäge (cäsïngs removed ïf necessäry)
• 4 oz bäcon (äbout 4 slïces), dïced ïnto smäll pïeces*
• 1 cup chopped yellow onïon (äbout 1 smäll onïon)
• 3 (14.5 oz) cäns low-sodïum chïcken broth
• 2 cups wäter
• 1 1/2 lbs Russet potätoes, scrubbed änd rïnsed then slïced ïnto hälves, hälves dïced ïnto 1/6-ïnch slïces
• 1 1/2 tsp gränuläted sugär
• 1/2 tsp fennel seeds, crushed (optïonäl)
• Sält änd freshly ground bläck pepper
• 2 cups hälf änd hälf
• 1 1/2 cups päcked chopped käle
• Fïnely shredded Romäno cheese for servïng, optïonäl
This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!
Prep Time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6 Servings
INGREDIENTS:
• 2 tsp olïve oïl
• 1 lb Itälïän Säusäge (cäsïngs removed ïf necessäry)
• 4 oz bäcon (äbout 4 slïces), dïced ïnto smäll pïeces*
• 1 cup chopped yellow onïon (äbout 1 smäll onïon)
• 3 (14.5 oz) cäns low-sodïum chïcken broth
• 2 cups wäter
• 1 1/2 lbs Russet potätoes, scrubbed änd rïnsed then slïced ïnto hälves, hälves dïced ïnto 1/6-ïnch slïces
• 1 1/2 tsp gränuläted sugär
• 1/2 tsp fennel seeds, crushed (optïonäl)
• Sält änd freshly ground bläck pepper
• 2 cups hälf änd hälf
• 1 1/2 cups päcked chopped käle
• Fïnely shredded Romäno cheese for servïng, optïonäl
INSTRUCTIONS:
1. Heät olïve oïl ïn ä lärge non-stïck säucepän over medïum-hïgh heät. Crumble säusäge ïnto 1-ïnch pïeces änd ädd to säucepän.
2. Cook säusäge, stïrrïng occäsïonälly untïl cooked through. Dräïn säusäge onto ä pläte or bäkïng dïsh lïned wïth päper towels, set säusäge äsïde.
3. Add dïced bäcon to säucepän, return to heät änd säute 3 mïnutes, stïrrïng occäsïonälly. Add dïced onïons änd säute mïxture untïl bäcon ïs cooked through änd onïons äre tränslucent, äbout 3 - 5 mïnutes longer.
4. Add chïcken broth, wäter, slïced potätoes, sugär, fennel seeds, sält änd pepper. Brïng soup just to ä boïl then reduce heät to medïum-low änd stïr ïn cooked säusäge.
5. Cover säucepän änd sïmmer, stïrrïng occäsïonälly, untïl potätoes äre neärly tender, äbout 10 - 15 mïnutes.
6. Add ïn käle then sïmmer untïl potätoes äre soft änd käle ïs tender, äbout 5 - 10 mïnutes longer.
7. Stïr ïn hälf änd hälf änd wärm through. Use ä spoon or lädle to remove excess fät from top of soup ïf desïred. Serve wärm topped wïth Romäno cheese.
Read More this full recipes at Zuppa Toscana Soup
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