Tuscan Soup
 
this italian-style soup somehow manages to be delicate and substantial at 
the same time. really addictive. 
 
makes 6 servings 
 
16 oz.  (455 g) hot italian sausage links
2 quart  (1.9 l) chicken broth
1 cup  (240 ml) heavy cream
1/2 head  cauliflower, sliced 1/4" (6.25 mm) thick
6 cup  (120 g) chopped kale
1/2 tsp  red pepper flakes
2 clove  garlic, crushed
 
first, saute the sausage until done. remove from your skillet, and let it 
cool a little while you . . . 
start heating the chicken broth and cream in a big, heavy-bottomed 
saucepan, over medium heat. add both the vegetables to the soup. 
okay, your sausage is cool enough to handle! slice it on the diagonal, 
about 1/2" (1.25 cm) thick. i like to cut each slice in half, too, to make 
more bites of sausage, but that's not essential. put the sliced sausage in 
the soup too. 
stir in the red pepper flakes and the garlic. turn the burner to lowest 
heat, and let the whole thing simmer for an hour, stirring now and then. 
 
each serving with: 487 calories; 41 g fat; 20 g protein; 10 g 
carbohydrate; 2 g dietary fiber; 8 g usable carb. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5239) Mirror: rec.food.recipes: Fri, Nov 5, 2004


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