Tuscan Soup
Those who you familiar with my blog should know I no longer eat pork. The reasons are not religion. The reasons are mainly because of what pigs eat, and it grosses me out so much I just can't eat it anymore. I do like sausage and bacon and many other pork products very much, but my brain says no. I produced the original YouTube version of this video before I stopped eating it. I can tell people it's not healthy, but I could really care less what anyone else chooses to eat. With that said, this soup is molto delizioso!
INGREDIENTS
6 slices of bacon
3 cloves of fresh garlic (stiff neck is the best garlic)
1 yellow onion
1 pound of hot Italian sausage
1 1/2 tablespoons of crushed red pepper
5 15 ounce cans of chicken broth
6 white potatoes
2 big handfuls of fresh baby spinach
1 pint of heavy cream
DIRECTIONS
Dice the bacon and fry in a large saucepan on medium high heat, stirring occasionally.
Mince the garlic clove.
Dice the yellow onion.
Bake the Italian sausage in a preheated oven at 350° for about 15 minutes until fully cooked.
Add the garlic and onion to the pan and saute for a few minutes until they start to sweat; constantly stirring.
Add the crushed red pepper and chicken broth to the pan.
Cube the potatoes and boil in the stock for about 15 minutes; stirring occasionally.
Slice the sausage and add it to the pan.
Tear up the spinach and add it to the pan.
Reduce the heat to low and add the heavy cream.
Simmer (don't boil the cream) another 5 minutes, and it's ready to serve!
Longer, more descriptive videos on my YouTube channel
You've been visited by @riverflows from Homesteaders Co-op.
This looks delish! We are headed into winter here in Australia, so it's soup season for sure. I do a similiar one without meat and cream - ha, so, completely different - but, a strong vegie stock, potatoes, silverbeet, celery and whatever else I have in the garden. And lots and lots of garlic! So good.
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Thanks for sharing!
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