Saturday, January 14, 2017

Toscana Soup with a few Twists

Mike and I spend a lot of time on the computer together playing games and looking at FB.  Some of the recipes we come across look so yummy we decide to try them... this is one we saw not long ago.  We took the liberty to change it up a bit!!!  Here is our take on Toscana Soup with a few twists.  Most recipes call for heavy cream... I don't keep heavy cream in the house, so we used sour cream instead. We use the combination of sausages half spicy an half sweet Italian sausage. I rarely cook anything without bacon!!!!  In this batch we used spinach.  

Give it a try WE LOVED IT!

Right after adding the milk, flour and spinach

Toscana Soup In the Crock Pot with Mike & Lyneen

1 lb Italian sausage mild (or ½ lb spicy and ½ lb sweet Italian sausages)
1/2 teaspoon cayenne pepper
4 slices of bacon cut into ½ in slices
3 Cloves Garlic minced
6 potatoes cubed
1 large onion diced
32 oz Chicken broth
1 cup Sour Cream
2-tablespoon flour whisked in 
¼ cup of milk 
½ bunch Kale (option half bunch spinach or half bunch chard)

Brown Italian Sausage drain off grease set aside. Cook bacon drain set aside. Sauté onion and garlic in 2 tablespoons of bacon grease. Then put Italian sausage, bacon, onion, garlic and potatoes in the crock-pot and cover with chicken broth, if need add a little water to cover. Cook on low for 5-6 hours or high3-4. Skim excess fat off the top of the soup.

30 minutes before serving whisk flour with milk until lumps are gone, pour into the pot. This will thicken the soup. Add leafy vegetables and cook on high for 30 minutes. Right before serving add the sour cream for a rich creamy soup

Ready to eat!

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