Tuscan Sausage Potato Soup

Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher read more

Related Recipe

Chickpea Soup Recipe

=&0=&=&1=& 3 cans (16oz each) chickpeas (garbanzo beans)undrained1 medium onionminced1 cup(s) water2 beef boullion cubes1 can (6oz) tomato paste1 teaspoon. oregano1/4 teaspoon. peppersalt to taste Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour(s). Adjust salt. Serve with a crusty bread and salad. Freezes well.

Related Recipe

Cabbage and Rice Soup with Bacon Recipe

=&0=&=&1=& 4 ounces sliced bacon 2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil 2 leekswhite and green partsliced 2 carrotsthinly sliced 1 cup(s) fruity white wine 1 head savoy cabbagethinly sliced 3 (14.5 ounce) cans chicken broth 1 cup(s) medium or long-grain rice 2 dried bay leaves Salt 1 teaspoon ground black pepper 1 egg Place the bacon slab on a cutting board. Cut crosswise at 1/2-inch intervals. Separating some of the piecesscatter the bacon in a large pot set over medium heat. Cookstirringfor about 5 minutes or until crisp. Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour off and discard all the fat. Add the oil to the pot; heat until warm. Add the leeks and carrots. Cookstirring occasionallyfor about 5 minutesor until golden. Add the wine. Increase the heat to high. Bring to a boil and cook for about 5 minutesor until reduced to about 1/4 cup(s). Add the cabbagebrothricebay leavesand 1/2 to 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low. Cover partially and cook for 20 minutesor until the rice is tender. Add the pepper. Remove and discard the bay leaves. Beat the egg in a medium bowl. Gradually add 1 to 2 cup(s)s of broth skimmed from the soup. Add the egg mixture to the pot. Cookstirring constantlyfor about 2 minutesor until the soup thickens slightly. Season with salt to taste. Sprinkle each serving with the reserved bacon.

Related Recipe

Calico Wild Rice Soup Recipe

=&0=&=&1=& 2 cup(s)s wild rice 6 cup(s)s water 4 cup(s)s chicken broth 1 cup(s) frozen corn kernels 1/2 cup(s) chopped green onions 2 tablespoons red bell pepperchopped 2 tablespoons chopped green bell pepper 1 tablespoon chopped fresh parsley 1 teaspoon dried tarragon 2 tablespoons cornstarch 2 tablespoons water In a medium sauce pan cook rice in 6 cup(s)s water until cooked through and tender. In a large saucepan or stock pot combine brothcooked ricecorngreen onionsred and green bell pepperparsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender. In a small bowlmix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

Related Recipe

Italian Sausage Soup Recipe

=&0=&=&1=& =&2=&1 lb Italian sausagecasings removed1 garlic cloveminced2 (14 ounce) cans beef broth1 (14 1/2 ounce) can Italian-style stewed tomatoes1 cup(s) carrotssliced1 (14 1/2 ounce) can great northern beansundrained2 small zucchinicubed2 cup(s)s baby spinachpackedrinsed and torn1/4 teaspoon ground pepper (or to taste)1/4 teaspoon salt (or to taste)” 1. In Dutch Ovenbrown sausage with garlic. 2. Stir in brothtomatoes and carrotsseason with salt and pepper. 3. Bring to boilreduce heatcover and allow to simmer 15 minutes. 4. Stir in beans with their liquid and zucchini. 5. Cover and simmer another 15 minutesor until zucchini is tender. 6. Remove from heatstir in spinach. 7. Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender. 8. Serves 6.

Related Recipe

Avocado Soup with Shrimp Recipe

=&0=&=&1=& 1 1/2 lb Avocados2 1/2 cup(s) Stock chicken1/2 cup(s) buttermilk1 tbsp lemon juice1/2 teaspoon lemon peelgrated1 garlic clovescrushed1/2 lb Shrimp Peelpitand cube avocados. Puree in blender or food processor. Add stockbuttermilklemon juicepeeland garlic and process until smooth.Salt and pepper to taste. Cover and refrigerate until well chilled.Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with shrimp and parsley.Serve with a wedge of lemon.

Related Recipe

Caribbean Papaya and Orange Soup Recipe

=&0=&=&1=& 2 cup(s) cold chicken broth1 cup(s) fresh orange juice1 envelope plain gelantine1 egg white1 papayaSaltGround cumin to tasteAlmonds choppedCoconut grated Pour cold broth into a potsprinkle gelatin over topand set aside to soften for a few minutes. Beat the egg white until frothy. Add egg white to soup mixture and bring to simmerwhisking constantly until gelatin is fully dissolved and soup is frothy. Allow to cool down for about 10 minutes.Meanwhile seed and mash the papaya. then put into a food processoradding the soup mixture and the orange juice and process to a puree. Season to taste.Refrigate few hour(s) or better overnight.Adjust seasonigs before serving. Garnish with almonds and coconut.

Related Recipe

Clam Soup with Smoked Sausage Recipe

=&0=&=&1=& 1 onionchopped fine2 ribs of celerychopped fine2 carrotschopped fine1 large garlic cloveminced2 tbsp olive oil2 cup(s)s canned crushed tomatoes6 cup(s)s bottled clam juice6 cup(s)s water1 teaspoon dried hot red pepper flakesor to taste2 pounds kielbasacut diagonally into 1/4-inch-thick pieces30 small hard-shelled clamssuch as littleneckscleaned (procedure follows)1/3 cup(s) minced fresh parsley leaves In a heavy kettle cook the onionthe celerythe carrotsand the garlic in the oil over moderately low heatstirringuntil the vegetables are softenedstir in the tomatoesthe clam juicethe waterand the red pepper flakesand simmer the mixturecoveredfor 3 minutes.In a heavy skillet brown the kielbasa in batches over moderate heattransferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil themcoveredfor 3 to 6 minutestransferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasathe parsleyand salt to taste and heat the soup until it is hot.

Related Recipe

Mango
Lobster-Ginger Soup Recipe

=&0=&=&1=& 2 stk lemongrass2 med mangoes8 oz white wineLeaf parsley3 fl oz double creamJuice of lemon3 fl oz natural yoghurt2 lb lobsterFew strands of chives2 ounces pie gingerpeeled15 fl oz water1 pch fresh flat leaf parsleySalt and pepper to tasteLittle vegetable oil For the Mangoes: Peel both mangoes and de-seed by cutting away the flesh from both sides of the stone. Dice one halve and leave aside for garnish.To poach the Lobster: Put the water onto boil with the wine and the bouquet garni. Place the lobster into the poaching liquid and cook for 15-20 minutes. Remove the lobster and immerse into cold water.For the Soup: Crack the lobster claws and remove the flesh. Add to the stock (poaching liquid) with the lemongrassginger and rest of the mango. Cook until the mango is tender.Remove the lemongrass and puree the mixture. Place back in the pan and simmer on a medium/low heat until reduced by half – about 5-10 minutes. Leave to cook and refrigerate for two hour(s).To prepare the lobster: Split the lobster in half lengthwaysextract the tail and wash one half of the shells thoroughly. Discard the other half.To cook the lobster: Dice the meat into bite-sized chunks and season with salt and pepper. Heat a little oil in a pan and flash-fry the lobster with the parsley. Set aside to cool.Finally remove the soup from the fridge and fold in the cream. Pour into a bowladd the lobster shell and fill with lobster meat. Garnish with a couple of strands of chivesdiced mango and yoghurt.

Related Recipe

Shrimp and Callaloo Soup Recipe

=&0=&=&1=& 2 pt water or stock1 large onionEschallotcelerywhite pepper and salt1 oz dried shrimp or 6 large prawnsSoya sauceFat for frying Chop the onion and saut? lightly.Add the water or stockeschallot and celery tied togetherpepper and salt.Season and bring to a simmering point. Allow to simmer for about ? hour(s).Clean the shrimps thoroughly and add to the soup. Cook for 5 minutes.Add finely shredded callaloo or pakchoy. Simmer for a further 3 minutes. Add a few drops of soya sauce.Serve hot.

Related Recipe