While Mike and I continue to wait for winter to hit, we are doing away with some make-believe in this 85 degreee California heat. There isn’t much to complain about regarding these summery temperatures, except for the fact that the sourdough country loaves that I’ve been making have been with nary a partner-in-crime. And now, with Mike getting interested in the bread baking as well, with the plan to begin fermenting his own starter tomorrow, bread consumption must increase, preferably with the help of some accompaniment such as soup.
In light of that, we made Zuppa Toscana to pair with the bread batches that resulted from my two days off. Mike is not fond of soup as a meal, unless they are of a hearty variety. I, on the other hand, can eat soup for days, as long as it comes hand-in-hand with some gluttonous friend. Luckily, this soup fills one up quite nicely, leaving bellies satisfied and hearts full.
- 1.5-2 pds. bulk hot Italian sausage
- 1.25 tsp crushed red pepper flakes
- 1 large onion, diced
- 1 tbs . garlic, minced
- 5 (130z) can chicken broth
- 4 Russett potatoes, thinly sliced
- 1 cup heavy cream
- 1 bunch fresh spinach, tough stems removed
- Remove the skin from the Italian sausage,and cook with red pepper flakes in a Dutch oven over medium-high heat until crumbly, and no longer pink. I like to cook a bit longer until browned, usually about 10-15 minutes. Drain and set aside.
- Cook the onions and garlic until onions are soft, usually on low heat so the garlic does not burn.
- Pour chicken broth into Dutch oven with onion mixture. Bring to a boil over high heat.
- Add the potatoes, and boil until fork tender, about twenty minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage. Heat through. Mix spinach into the soup just before serving.
- Most importantly, serve with fresh, warm bread.