Friday, January 24, 2014

Zuppa Toscana Soup

I had this first up at a ladies retreat--delicious! At least as good as the Olive Garden's.  Mind you, this is not a quick recipe, but it is well worth it!  Thanks Lori for the delicious meal, and the recipe!  5-Star Soup!!

ingredients:
1/2 lb bacon, diced
1 onion, diced
5 cups chicken stock/broth
2 or 3 carrots, diced
1 cup pasta (precooked) - I used ditalini
1 tsp. thyme (opt) or rosemary or bay leaf
1 lb sausage
3-4 cloves of garlic, minced
3-4 large potatoes, large dice
2 large handfuls of spinach or kale
2 cups cream, 1/2 & 1/2, or whole milk
parmesan cheese

directions:
1.  In large pot, brown bacon, add sausage & onions when bacon is half done.  Add garlic.  Cook 2-3 minutes, drain fat.

2.  Pour chicken stock in pot with meat, then add vegetables (except spinach/kale), and herbs.  

3.  Simmer until vegetables are tender.  Add pasta and spinach.  Cook 2-3 minutes.

4.  Just before serving, stir in cream.  Heat but don't boil.  Serve with Parmesan cheese.

If you are doing this in a crockpot, follow step 1, and then put everything in the crockpot.  Cook on High for 4 hours or low 6-8 hours.  Add cream just before serving.

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Wednesday, January 22, 2014

Crockpot Kielbasa Potato Soup

Our family really enjoys this meal...it does take some time to prepare--probably close to 40 minutes, maybe more. Get help pealing the potatoes! It is SO worth it though. We get 2 meals out of this. Yum!  I found this recipe at justapinch.com, and adapted it better to our liking.


ingredients:
8 cups water
2 pkgs polska kielbasa sausage (I use beef)--sliced & cut pieces in 1/2
1/2 onion, diced finely
1 tsp garlic powder
2 tsp celery salt
2 tsp parsley flakes
2 tsp salt
1 tsp black pepper
4-5 lbs. potatoes, pealed and cubed

1 stick butter
8 Tbsp flour
1 cup milk

directions:
1.  Put 8 cups water into crockpot (if you have a larger crockpot, use it).

2.  Add to water: kielbasa, onion, seasonings, potatoes,   

3.  Place crockpot on high and let simmer.

4.  Meanwhile, melt butter.  Once the butter is melted, add the flour all at once.  Whisk it constantly over medium-high heat for apx 5 minutes.

5.  Whisk in the cup of milk until it forms a sort of paste.  Remove from heat and stir it into soup well--the heat of the soup will eventually melt the roue and thicken the soup.

6.  Cook on high for 4-6 hours...stirring only once or twice.  When the potatoes are tender (enough) it is done!  Enjoy!

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