Stews and Soups: Zuppa Toscana

Ingredients
1 yellow onions, diced
1 ribs celery, diced
2 cloves garlic, diced
2 pounds bulk mild Italian sausage
2-1/2 teaspoons crushed red pepper flakes
1 bay leaf
Salt to taste
10 (13.75 ounce) cans chicken broth
12 fingerling potatoes, cleaned and quartered, leave skin on
2 cups heavy cream
1/2 bunch fresh kale, tough stems removed

Directions
Heat a large pot over medium heat.

In a blender, combine 1 onion, 2 cloves of garlic, 1 celery to make a smooth paste. Set aside.

Cook the Italian sausage and red pepper flakes in a large pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain except for 2 tablespoons of the drippings, and set aside

Stir in the onions-garlic paste; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth and add the bay leaf into the pot with the onion-garlic paste; bring to a boil over high heat.

Add the potatoes, bring to a boil, and reduce the heat to medium. Cook until potatoes are fork tender, about 20 minutes.  Stir in the heavy cream and the cooked sausage; heat through.

Mix the kale into the soup and allow to wilt into the soup just before serving.

Addicting Appetizer: Mushroom Bites

Ingredients

1/2 pound lump sausage, browned and thoroughly drained
2 cups mushrooms, chopped
1 can cannellini beans, drained
1/2 diced sweet onion 

1/2 cup bread crumbs
1/4 tsp garlic powder
1/4 teaspoon onion powder

2 Tbsp dried parsley flakes
1 Tbsp brown sugar
1 Tbsp rice wine vinegar

2 Tbsp soy sauce

1 cup chicken broth
salt and pepper to taste (feel free to taste the mixture)
2-3 tablespoon peanut oil

Directions
Combine all the spices in a large mixing bowl.


Stir in all of the remaining ingredients except the bread crumbs.

Mash the contents of the bowl with a potato masher.

Add the bread crumbs one tablespoon at a time and thoroughly stir the mixture until it is the desired consistency, a moist beany consistency.


Heat about 2-3 tablespoons of peanut oil in a saute pan.

Using oiled hands roll mixture into golf ball size balls.  Roll in flour. When oil is hot, place the balls in the pan and saute until browned.  


Place on a paper towel to let oil drain. Serve hot.