Sun 7 Jun 2009
Shovel-Toscana Soup
Posted by Pixelated Executioner under Entrees, Soups
[9] Comments
Shoveltusk sausage, Redridge potatoes, and Westfall greens.
(Based on Shoveltusk Soup – World of Warcraft; original recipe from http://www.wacocityfarm.com/recipes.php)
Submitted by Padlock of the Scarlet Crusade server.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour.
Makes 4-5 servings.
Ingredients:
- 12 links spicy pork sausage, sliced
- 1 Tbsp. vegetable oil
- 3/4 cup diced onion
- 1 Tbsp. minced garlic
- ½ can chicken broth
- 4 cups water
- 2 russet potatoes, halved and sliced
- 2 cups sliced kale greens
- 1 cup light cream
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Sauté onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Serve with Bacon Bits and/or Shredded Parmesan for extra taste.
Subscribe via RSS!
…That looks really delicious… O_O
Wow, this sounds delicious!
This looks awesome! Can I use fat-free cream/half & half, or will that ruin it?
Half & Half works surprisingly well. You have to kinda eyeball how much to get the right consistency you want for the soup.
Oh man. Must try this.
I’m totally making this tomorrow. That is a fantastic looking soup.
I made a variation of this last night and it was delicious.
Oh, yeah. Looks delicious, recipe copied, will try sometime this week. This should be enough to stoke the boiler while mining. Terra Firma Alliance thanks you.
I finally got around to making this last night and all I can say is: OMG YUM! It has to be one of the more simple yet very tasty soups I’ve ever made.
I did substitute canned potatoes in for fresh and also used a little less cream as the full cup just seem too much. I had never seen/heard of Kale greens but they turned out to work very well with the dish and definitely added the needed green touch. I used a Mild Italian sausage, since I not that huge of a fan of sausage to begin with and was very suprised at the flavor the meat certainly added to the soup. Just enough spice but not to crazy. I do think that the next time I make this I might sub in cabbage for the kale simply because 1: it is cheaper and 2: might add a interesting flavor to the soup (not that it is needed but I love to experiment!).
Overall I think its obvious that I was please with the end result of the dish. Actually plan on eatting it again tonight if my husband left enough over! haha