Star Chefs
Homemade
Italian Soup
Contributed by Pam Clark
An easy, delicious meal put together in less than 30 minutes and tastes like it is from a restaurant.
Ingredients
1 lb. sweet Italian sausage,
cut in bite–size pieces
1 onion chopped
1 clove chopped garlic or 1/2
tsp. powdered garlic
2 large cans chicken broth
8 or more new potatoes,
quartered (leave skin on)
1 bunch or 1/2 head any leaf
lettuce, chopped in big
pieces
1 cup half/half or milk
1/2 tsp fennel seed (optional)
1 bay leaf (optional)
black pepper, fresh ground
to taste baguette (optional)
In a large stock pot, sauté sausage, onion, garlic, and fennel seed until sausage is brown, cooked through. Do NOT drain drippings. Add chicken broth, potatoes, and bay leaf. Simmer and cover until potatoes are soft. Add milk and lettuce. Serve as soon as lettuce wilts. This is delicious served with a baguette. Feeds four with seconds. NOTE: Does not need salt.
Florentine Bean Soup
3 or 4 slices bacon, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 14–oz. can chopped spinach, drained
1 15.5–oz. can cannellini beans, drained
and rinsed
1 16–oz. can dark red kidney beans,
drained and rinsed
1 14.5–oz. can chicken broth
2 14.5–oz. cans diced tomatoes with
basil, oregano, and garlic
1 teaspoon dried basil or oregano
Crushed red pepper
Salt
Shredded parmesan cheese
Cook bacon over high heat in large pot. Add garlic and onion. Saute until brown. Add spinach and sauté two minutes. Add remaining ingredients and simmer 10 minutes. Season to taste. Top with parmesan and serve. Goes very well with crusty artisan bread.
Baked Potato Soup
Contributed by Pamela Edwards
4 medium baked potatoes
2 slices bacon
1/2 cup celery, chopped
1 14–oz. can chicken broth
1–1/2 cups milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
2 oz. cheddar cheese, shredded
1/2 cup green onions
Remove skins from baked potatoes, dice. Cook bacon until crisp, crumble, and set aside. Discard all but 1/2 teaspoon drippings in pan. Chop celery and onions; add chicken broth, milk, potatoes, celery, onions, garlic, salt, and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in sour cream and reserved bacon. Serve with cheddar cheese. Yield: 4 servings.
