Change of plans… I was going to try a steak with Port and dried cherries but then this happened:
and I decided that it was a soup kind of day. I was inspired by a recipe on Pastaprincessandmore.wordpress.com to make Zuppa Toscana. If you haven’t visited her site, then I highly recommend stopping by her blog. If I knew where she lived I’d be stopping by for dinner because just the photographs of her food make me hungry (and more than a little embarrassed about my food presentation). This soup is a nice thick winter soup and I baked a couple of loaves of French bread to go with it.
1 lb Sweet Italian Sausage, remove casings
½ tsp Red pepper flakes
½ lb Bacon
1 White onion, large, chopped
3-4 Cloves garlic
½ Cup White Wine
3 Cans Chicken broth (14.5 oz)
4 Potatoes (medium size), thinly sliced
¾ Cup Heavy cream
2 Cups Kale, chopped using just leafy part
Using a dutch oven or deep, heavy skillet, cook Italian sausage with red pepper flakes over med-high heat until sausage is just cooked. Remove to a small bowl.
In the same skillet, cook bacon over medium heat until crisp. Remove bacon to dice it and drain off all but a few tablespoons of bacon fat. Sauté onions in bacon fat until translucent, then add garlic for a few minutes. Add wine to deglaze the pan, scrapping up bacon bits.
Add diced bacon, sausage, and chicken broth to skillet with onions & garlic. Bring to a boil. Add potato slices until tender (about 15-20 minutes). Reduce heat to medium, add cream and kale for about 5 minutes.