lundi 5 septembre 2016

Zuppa Toscana


THE INGREDIENTS

  • 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
  • 1 onion, chopped
  • 4-6 russet potatoes, chopped
  • 1/4 c. REAL bacon pieces (optional)
  • 32 oz. chicken broth
  • 2 Tbsp minced garlic (about 3-4 cloves)
  • 1 c. heavy whipping cream
  • 1 c. kale or Swiss chard, chopped
  • 2 Tbsp flour


DIRECTIONS

  • 1. Brown sausage links in a sauté pan.
  • 2. Cut links in half lengthwise, then cut slices.
  • 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
  • 4. Cook on high three TO four hours (low five TO six hours) until potatoes are soft.
  • 30 minutes before serving:
  • 5. Mix flour into cream removing lumps.
  • 6. Add cream and kale to the crock pot, stir.
  • 7. Cook on high 30 minutes or until broth thickens slightly.
  • 8. Add salt, pepper, and cayenne to taste.

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