|
|
|
|
This week's recipe is submitted by Tina Hartzler of Minonk. Italian Toscana Soup2 3/4 cups chicken broth1/4 cup heavy cream 1 med. russet potato 2 cups chopped kale 1/2 lb spicy Italian sausage 1/4 tsp salt Combine cream and broth in saucepan over medium heat. Slice unpeeled potatoes into 1/4 inch slices, then quarter slices and add them to soup. Add kale. Grill or saute sausage. When cooked, drained and cooled, cut sausage at an angle into 1/2 inch pieces. Add sausage to soup. Add salt and let simmer for 2 hours. Stir occasionally. |
Next recipe