Tuscan-Style Potato Soup

Name: Tuscan-Style Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 946 milliliters fat-free, less-sodium chicken broth; 59 milliliters fresh sage leaves; 2 heads garlic; 237 milliliters half-and-half; 170 grams hot Italian sausage, casings removed; 237 milliliters chopped kale; 3 Tbsps olive oil, divided; 473 milliliters finely chopped onion, divided; 28 grams pancetta, finely chopped; 113 grams pecorino Romano cheese, divided; 2 Tbsps pine nuts, toasted; 0 teaspoons salt, divided; 1 liters 1/4 pounds cubed peeled Yukon gold potato (about

Tuscan-Style Potato Soup might be just the main course you are searching for. One serving contains 467 calories, 19g of protein, and 29g of fat. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It is perfect for Autumn. Head to the store and pick up pepper, yukon gold potato, onion, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Preheat oven to 40

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Oven

Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil.

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Clove

Garlic

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Aluminum Foil

Drizzle 1/2 teaspoon oil over each head; wrap each in foil.

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Wrap

Cooking Oil

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Aluminum Foil

Bake at 400 for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.

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Extract

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Oven

Heat 2 teaspoons oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add 1 1/2 cups onion; saut 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; saut 2 minutes.

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Pepper

Potato

Onion

Salt

Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally.

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Potato

Broth

Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Stir in half-and-half. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.

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Cheese

Garlic

Potato

Soup

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Bowl

Frying Pan

Heat 1 1/2 teaspoons oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add remaining 1/2 cup onion; saut for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.

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Pancetta

Sausage

Onion

Salt

Cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese.

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Cheese

Water

Kale

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Sieve

Bowl

Combine kale, reserved cooking liquid, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined. Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture.

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Sausage

Cheese

Kale

Nuts