---------------------------------------------------------------- From: "Forum Coordination Office" Newsgroups: rec.food.recipes Subject: Tuscan Potato Soup Followup-To: rec.food.cooking Date: 6 Jul 1999 04:56:52 -0600 Organization: erols.com Reply-To: "Forum Coordination Office" NNTP-Posting-Host: llama.swcp.com I too had the soup and thought it delicious so I decided to try to make it at home. All quantities are loose. Tuscan Potato Soup 1/2 lb. hot Italian Sausage 1/2 lb. mild Italian Sausage 1 medium onion, chopped fine 6 baker potatoes, washed and sliced thin (I use a mandoline) 1 or 2 15.5 ounce cans evaporated milk fresh kale, washed thoroughly, kale is sandy, 1-2 pieces per bowl Salt and Pepper to taste Take the sausages out of casings and fry in a Dutch oven until no pink remains. Drain most of the fat (don't discard all of the fat or rinse the sausage, you want the flavor), add the onions and saut=E9 until transparent. Add the potatoes, barely cover all with water, salt to taste, and cook until the potatoes are tender. Pour in the evaporated milk, 1-2 large cans depending upon how creamy you want it. Heat through, adjust seasonings. To serve place 1 or 2 pieces of fresh kale in a soup bowl pour hot soup over. The soup thickens, like most potato soups, over night. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.