Category Archives: soups

Tuscan Soup

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Rustic Italian soup in the Tuscan style with sausage, cannellini beans and kale. Serves 8.

Ingredients

  • 1 lb Italian sweet sausage, casing removed
  • 1 lb Italian hot sausage, casing removed
  • 2 cans cannellini bean, 15 oz
  • 3 shallots or 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp olive oil
  • 2 bunches kale, stems removed and roughly chopped
  • 1 tbsp tomato paste
  • 1 tsp ground oregano
  • 1 tsp fennel seed
  • 1 tsp paprika
  • 4 cups chicken stock
  • ½ cup sherry or dry white wine
  • 5 oz Boursin cheese (optional)
  • ½ cup milk or half & half
  • Ground black pepper and salt to taste

Instructions

Break up sausage and brown in medium dutch over over medium-high flame to form a strong fond. Sauté diced shallot, celery and carrot until tender, and shallot is fragrant and turning translucent. Add garlic and saute one additional minute, until fragrant. Add tomato paste and stir to combine, one to two minutes. Deglaze with sherry, scraping up the fond.

Add spices, cannellini beans with liquid, potato, kale, bay leaves and chicken stock. Cover and simmer 30 minutes, until carrots and potato are tender. If desired, add Boursin cheese and stir until well combined. Add milk and stir to combine.

Potato Leek Soup

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Potato leek soup garnished with bacon, cheese and shredded leek greens

Simple soup with chicken base and vegetables, thickened with potato flakes and cream. Serves 6.

Ingredients

  • 3-4 medium shallots, minced (about 1 cup)
  • 2 – 3 Russet potatoes, peeled and chopped into 1″ cubes (about 2 cups)
  • 2 ribs celery, diced (about 2/3 cup)
  • 1 medium carrot, diced (about 1/2 cup)
  • 3 – 4 leeks with the greens removed and reserved, diced (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 tbsp)
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 6 cups chicken broth
  • 1 cup potato flakes, reserved
  • 1/2 cup whole milk or 1/3 cup half & half, reserved
  • Salt and pepper to taste
  • Optional, 1 tablespoon white miso
  • Optional, 2 teaspoon light soy sauce
  • 1 leek green, finely minced for garnish

Instructions

In a 3 quart saucepan, melt butter over medium-high heat, then add olive oil. Saute shallot, celery and carrot until shallots are translucent, about 6 minutes. Add garlic and leek, and saute until fragrant, 3 additional minutes.

Add potatoes and cover with chicken broth. Raise heat to a boil, then reduce to medium and simmer for 20 minutes, until potatoes are tender. Gradually add potato flakes while stirring until soup thickens. Add milk or half & half and stir to combine. Season with salt, pepper, miso, and soy to taste.

Serve topped with shredded cheddar cheese, bacon crumbles and minced leek green.