This recipe comes from the Skagit River Ranch stand at the farmers market. Cam made a bunch of this for freezing earlier, so I’m going to add notes for the changes I know about, and maybe she’ll edit this later if I missed anything.
Julie’s Tuscany Soup
Julie, a customer from University market gave us this and it’s delicious and easy! Jan 2010
1 lb Skagit River Ranch Hot Italian Sausage [I’d probably try 3/4 lb next time. — C.]
4 cups chicken broth [We’re probably using Better Than Bouillon no-chicken or vegetable broth.]
6 medium size potatoes, diced [Probably the Desiree variety from Olsen Farms. (I used a good four cups’ worth of diced Desirees. — C.)]
1/2 bunch of kale (4-5 leaves), chopped [Hah. We used two bunches of dinosaur kale, I think. We like kale soup.]
1 tbsp flour or corn starch for thickener if desired [Nah. — C.]
1 tbsp garlic (optional) [Not optional. When is “optional” garlic in a recipe ever actually optional?]
1 cup whole milk [1% milk was fine]
salt and pepper to taste
Take sausage out of casings, break them into small chunks & brown them with garlic. Set aside. In a medium sauce pan, pour 4 cups of chicken broth, bring to boil and add diced potatoes and cook for about 10 minutes until they are almost fork tender. Add kale and meat, cook 10 minutes on low heat. Add 1 cup milk at the end, cook for 3 more minutes and serve. Add flour or starch if you like a thicker soup.