I love soup, and I’m a bit of a soup snob. I don’t like canned soup, so unless I make it homemade, we don’t eat it. It’s just a fact of life over here in crazyville. Remember? I live in crazyville where it’s 104 degrees less than 14 days ago, and today it is foggy and 54 degrees. See.
This is the church cross across the road that I take all those lovely sunrise pictures of. When this weather hits, I like to cook… and have a fire in the fireplace… and watch Pride and Prejudice… and rewind and watch over and over as Mr. Darcy strides through the mist to Lizzy… and hear him say, “Surely you know it was all for you. I love, I love, I love you.” (Sigh)
Sorry, I got lost there for a minute. Soup… back to the soup.
So, I picked up my punks from school today and got busy making this Zuppa Toscana soup… without the kale. I always pick out the kale, so I saved myself the trouble and just didn’t add the kale. That’s how I roll. I have to be me.
It all starts with a little bacon and there are three things you must know about bacon.
1. Bacon completes me.
2. Bacon is the reason I will never be a vegetarian.
3. Any recipe that starts with bacon is going to be a superb recipe.
This is why we start with bacon… and Italian sausage.
Start by browning some bacon, Italian sausage, onion and 2 cloves of minced garlic in a large pot or dutch oven.
While that is browning, clean and slice 5-6 large russet potatoes with a mandolin.
Set potatoes aside and finish browning bacon and sausage until onion is translucent.
When sausage and bacon is finished cooking, drain and set aside.
Set pot back on burner and bring 10-12 cups of water to boil. Add 5 Tablespoons of chicken bullion to the water.
Once broth comes to a rolling boil, add potatoes and cook 10-15 minutes until tender.
Add sausage, bacon and onion back to the pot.
And now the final magic ingredient… Heavy Cream. I know… I told you I’m a soup snob… I like the good stuff.
Take soup off the burner and add one cup of heavy cream. Mix through soup.
Here’s my recipe below… with no kale. Enjoy!
Zuppa Toscana Soup
1 lb. ground Italian sausage
4-5 slices of thick sliced bacon
1 diced onion
2-3 cloves of garlic
10-12 c. water
4-5 tablespoons of chicken bouillon
5-6 large russet potatoes
1 c. heavy cream
Brown Italian sausage, bacon, diced onion and garlic in large dutch oven. Drain onto paper towel lined plate and set aside. Set pot back on burner and add 10-12 cups of water. Add 4-5 tablespoons of chicken bullion to water and bring to a boil. Add sliced potatoes to water and boil about 10-15 minutes. Pull pot off burner. Add sausage and bacon to potatoes and mix in 1 cup of heavy cream.