Difference between revisions of "Directory:KJ Kitchens/Tuscan Soup"
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* 1 [[Recipe Ingredient:=onions|onion]], chopped | * 1 [[Recipe Ingredient:=onions|onion]], chopped | ||
* 3 (3.5 ounce) links spicy [[Recipe Ingredient:=italian sausage]] | * 3 (3.5 ounce) links spicy [[Recipe Ingredient:=italian sausage]] | ||
| − | * 3 large [[Recipe Ingredient:=potatoes]], cubed | + | * 3 large [[Recipe Ingredient:=potatoes|[[potato|potatoes]]]], cubed |
* 1 bunch fresh [[Recipe Ingredient:=spinach]], washed and chopped | * 1 bunch fresh [[Recipe Ingredient:=spinach]], washed and chopped | ||
* 1/4 cup [[Recipe Ingredient:=evaporated milk]] | * 1/4 cup [[Recipe Ingredient:=evaporated milk]] | ||
* [[Recipe Ingredient:=salt]] to taste | * [[Recipe Ingredient:=salt]] to taste | ||
| − | * ground black [[Recipe Ingredient:=pepper]] to taste | + | * ground black [[Recipe Ingredient:=pepper]] to taste |
| + | |||
=== Directions: === | === Directions: === | ||
1. Remove skin from sausage and crumble into frying pan. | 1. Remove skin from sausage and crumble into frying pan. | ||
Revision as of 21:23, 25 January 2007
Tuscan Soup
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Ingredients:
- 6 cups chicken broth
- 1 onion, chopped
- 3 (3.5 ounce) links spicy italian sausage
- 3 large [[Recipe Ingredient:=potatoes|potatoes]], cubed
- 1 bunch fresh spinach, washed and chopped
- 1/4 cup evaporated milk
- salt to taste
- ground black pepper to taste
Directions:
1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
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KJ Kitchens
