You could in Wyoming too. Make soup in June, that is. It has been downright cold this week. This is what's for dinner tonight.
1 lb Italian Sausage
3/4 tsp Crushed Red Pepper
1 Large White Onion, diced
1/2 lb Bacon Pieces
1 Large Clove Garlic, minced
10 cups Water
5 Cubes of Chicken Bouillon
1 cup Heavy Cream
1 lb Russet Potatoes, sliced thin (about 3 large potatoes)
1/4 of a Bunch of Kale
1. In a large pot, cook bacon until nearly crisp, add sausage and red pepper. Reserve 1 tbs of fat and drain excess, refrigerate while you prepare other ingredients.
2. In the same pan with reserved fat, saute onion and garlic until the onions are soft.
3. Mix together the bouillon and water then add to the onion mix. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in sausage and bacon.
7. Add kale just before serving.
This soup is so yummy. It serves 6-8. I took it to a church potluck and it went fast. The original recipe calls for 1 1/2 tsp red pepper. I like spicy, but that was even a little too much for me. Next we tried 1/2 tsp and it wasn't enough, so 3/4 is just right for us. We also sprinkled a little Parmesan on ours, which added a nice nutty flavor. We also like to have a fresh loaf from Great Harvest. Hmmm, I have a card for a free loaf. I guess I know where I'm going this afternoon.
Worth a Listen
2 days ago