Tuscan Sausage Potato Soup

Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher read more

Related Recipe

CHICKEN GARLIC SOUP Recipe

=&0=&=&1=& 2 tbsp olive oil or cooking oil2 garlicchopped 4 c water 2 pcs. knorr chicken cubes? chicken meatslice thinly2 pcs eggbeaten Over a medium flamesaut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot.

Related Recipe

Cabbage Soup II Recipe

=&0=&=&1=& 6 (14.5 ounce) cans chicken broth 4 stalks celerychopped 6 carrotschopped 1 onionchopped 2 cloves garlicminced 1 medium head cabbageshredded 1/2 cup(s) barley 2 cup(s)s diced ham 1 tablespoon dried parsley Place the chicken brothcelerycarrotsoniongarliccabbagebarleyham and parsley in a large pot over high heat. Bring to a boilreduce heat to low and simmer for 1 1/2 hour(s).

Related Recipe

Carib Black Bean Soup Recipe

=&0=&=&1=& 2 1/2 cup(s)s dry black beans 6 cup(s)s water 3 tablespoons olive oil 2 onionschopped 3 cloves garlicchopped 6 stalks celerychoppedwith leaves 2 cup(s)s water 8 cup(s)s chicken broth 1/2 teaspoon ground cayenne pepper 1 1/2 teaspoons ground cumin 2 tablespoons balsamic vinegar 1/4 cup(s) sherry 1 tablespoon soy sauce 1/2 teaspoon ground black pepper 1/4 cup(s) sour cream 1/4 cup(s) chopped green onions In a medium-size stock potadd dried black beans and 6 cup(s)s of watercover and let soak overnight. In another large stock potheat olive oil and add onionminced garlic and chopped celery. Saute until vegetables are softened. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cup(s)s water and broth. Bring to boil; reduce heat and simmer. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hour(s)or until beans are soft. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer. Add vinegarsherrysoy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Related Recipe

Cate”s Springtime Risotto Soup Recipe

=&0=&=&1=& =&2=&1 tablespoon olive oil2 cup(s)s chopped onions2 teaspoons grated lemon rind3/4 cup(s) arborio rice or other short-grain rice3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth2 cup(s)s sliced asparagus (1-inch pieces)2 cup(s)s coarsely chopped spinach1/4 teaspoon nutmeg1/2 cup(s) freshly grated parmesan cheese” 1. Heat oil in a large saucepan over medium-high heat. 2. Add onion; saute 2 minutes. 3. Add lemon rind; saute 2 minutes. 4. Add rice; saute 3 minutes. 5. Stir in brothbring to a boil. 6. Coverreduce heatand simmer 10 minutes. 7. Stir in asparagusspinach and nutmeg; cookuncovered 2 minutes or until asparagus is crisp-tender. 8. Top each serving with cheese. 9. Serve immediately.

Related Recipe

Beef Vegetable Soup Recipe

=&0=&=&1=& 1 lb beef stew meatcut in 1-inch cubes2 onions2 potatoes3 carrots3 celery stalks1/4 head cabbage3 tbsp margarine1 1/2 teaspoon salt1/2 teaspoon black pepper Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides.Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cup(s)s water. Cover and simmer for 1-1/2 hour(s)adding more water if needed.Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.

Related Recipe

Chicken & Coconut Milk Soup Recipe

=&0=&=&1=& 1 thin coconut milk1 sm chicken; sectioned and cut 1 bite-sized pieces3 stalks lemon grass bruised cut into 1 lengths2 teaspoon laos powder (ginger)3 green onions finely chopped2 tb coriander leaves; chipped4 fresh serrano chiles seededup to 62 limes juice3 tbsp fish sauce In a saucepanbring the “Thin” coconut milk to a boil. Add the chicken pieceslemon grass and Laos powder. Reduce heat and simmer until the chicken is tenderabout 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tenderadd the green onionscoriander leaves and chilies. Bring the heat up just below boiling.Remove the pan from heatstir in lime juicefish sauce and serve

Related Recipe

Curried Carrot & Coconut Milk Soup Recipe

=&0=&=&1=& 3/4 cup(s) finely chopped scallion1 small onionchopped1 tbsp finely grated peeled fresh gingerroot2 tbsp unsalted butter1 tbsp curry powder1 1/2 pounds carrotspeeled and sliced thin2 1/2 cup(s)s low-salt chicken broth1 to 1 1/2 cup(s)s canned unsweetened coconut milk1 tbsp fresh lime juice plus additional to tasteIce water for thinning soupTrimmed scallions for garnish In a large heavy saucepan cook chopped scalliononionand gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth. Simmer mixturecovered20 minutesor until carrots are very soft.In a blender pur?e mixture in batches with coconut milk until very smoothtransferring as pur?ed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour(s) or overnight.Thin soup with ice water and season with additional lime juice and salt and pepper.Garnish soup with trimmed scallions.

Related Recipe

Parsnip
Chicken Orange Soup Recipe

=&0=&=&1=& 2 onionspeeled and choped3 tbsp olive oil10 cloves garlichalved8 parsnipseither fresh or pre-roasted1 3/4 lt chicken stock (3 pints)1 teaspoon salt2 orangesjuiceBlack pepperfreshly grounded Soften the onions in the oil in a heavy covered pan. After 10 minutes add the garlic clovesthen the peeled and sliced parsnipsreserving any which have already been roasted to add later.Cook all the vegetables together for 10 to 15 minutes until they are softstirring them occasionally and adding any pre-roasted parsnips a few minutes before the end.Strain the hot stock into the vegetable mixtureadd the salt and some freshly ground black peppersimmer for 15 to 20 minutesthen liquidize.Taste for seasoning and add the juice of the freshly squeezed orange.

Related Recipe

White Gazpacho with Almonds and Grapes Recipe

=&0=&=&1=& 3/4 cup(s) blanched almonds3 cloves garlicpeeled1/2 teaspoon salt4 slc stale white breadcrusts removed.4 cup(s) ice water7 tbsp olive oil3 tbsp white wine vinegar2 tbsp sherry vinegar1 tbsp butter6 slc white breadcrusts removedcut in cubes1 1/2 cup(s) seedless green grapes Grind almonds2 garlic clovesand salt to a fine consistency in a food processor or blender. Soak stale bread in one cup(s) ice waterand squeeze to extract moisture. Add bread to processor. With processor runningadd 6 tb oil and one cup(s) ice water slowly in a steady stream. Add vinegarsand mix on high speed for 2 minutes. Add one cup(s) ice water and mix 2 more minutes.Place in a bowladd remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hour(s).Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubestossing to coat with butter and oil. Cook over very low heatstirring occassionally20-30 minutesor until cubes are golden.Serve soup ice coldgarnished with croutons and grapes.

Related Recipe