Sunday, March 14, 2010
inspired by the good old days...
1 tablespoon olive oil
1 pound hot Italian sausage
1/3 pound of pancetta, diced
1 large onion, diced
4 cloves garlic, minced
1 quart homemade chicken stock
1 cup heavy cream
1 pound Russet potatoes (2 large), cut into 1-inch chunks
1 small bunch kale (or Swiss chard), torn or chopped
Fresh ground black pepper
1. Heat oil in large, heavy-bottomed pot over medium heat. Remove sausage from casings and saute in the oil, using a wooden spoon to break up into small chunks. Drain excess fat and set aside.
2. In the same pot, saute pancetta, onions and garlic over medium high heat for approximately 10 minutes, or until the onions are soft. Add the chicken stock and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Pour in heavy cream and cook until thoroughly heated. Stir in the sausage and kale. Top with fresh ground pepper, if desired.
Looooove this. This is the end result of a couple of years' worth of adjustments to a rather popular soup from Olive Garden. It was one of Steve's favorite dishes when we were kids and I modified it more and more to suit our changing ingredient preferences (i.e., homemade stock instead of water and bouillon, pancetta instead of bacon, minced garlic instead of puree, chard instead of kale). It's so simple, yet so indulgent, and makes a wonderful meal all on its own, served with crusty bread, or with a salad. It's also still one of Steve's favorites, and mine!