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Saturday, June 19, 2010

Soups ON

This recipe is a soup from a bistro recipe a member of the group Pantry Challenge visits often

a.. 1 pound Italian sausage
b.. 3/4 cup chopped onion
c.. 1 slice pancetta bacon, diced
d.. 1 1/4 teaspoons garlic, minced
e.. 1 cube chicken bouillon
f.. 4 cups water
g.. 2 potatoes, cubed
h.. 2 cups kale or spinach, rinsed and julienned
i.. 1/3 cup heavy cream

1.. Preheat oven to 300 degrees F (150 degrees C).
2.. Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
3.. In a 4 quart saucepan over medium heat, sauté the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and sauté for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale or spinach, cream and reserved sausage, simmer for 5 more minutes and serve.

This recipe is from Jim

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