Spicy Bacon and Sausage Cream Soup

This Spicy Bacon and Sausage Cream Soup is absolutely perfect for wintertime

Soup is a primarily liquid food, generally served warm or hot that is made by combining ingredients of meat or vegetables with stock, milk, or water.

Ingredients:

• 5 cups of Wally’s Homemade Chicken Feet Stock, or store-bought.
• 1 med onion, diced
• 2 rashers of bacon, thick cut and sliced 1 inch apart.
• 3 cloves of garlic, peeled and diced.
• 6 oz mild ground Italian sausage, rolled into 1/2″ balls.
• 2 med potatoes, peeled and cubed to 1/2″.
• 3 kale leaves, ribs removed, and coarsely chopped.
• 1/2 tsp crushed red pepper
• Salt and black pepper to taste.
• 1 pint of heavy whipping cream, to be added only before serving.

Makes 4 servings

Method

1. In a nonstick skillet, first lightly fry the bacon strips and remove them to the side.
2. Repeat individually with the onion and garlic – sautéed.
3. Remove to the side.
4. Finally, lightly brown the sausage and remove it. Discard the fats.
5. Place all cooked Ingredients in a 3-quart pot.
6. Add chicken stock, red pepper, salt, and black pepper, and bring to a boil.
7. Add potatoes, reduce heat and simmer for 2 hrs.
8. Add kale and cook until tender, 10 to 15 minutes.
9. Remove from heat and add cream, stir and serve immediately.
10. Serve with garlic bread
11. Tried and tested, enjoy.

Sensarte Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef’s Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)

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Garlic Bread

Make this 15 minutes before serving

Ingredients

• 4 large slices of sourdough round, or bread of your choice.
• 3 large garlic cloves, peeled and coarsely chopped.
• 6 large tbsp of butter
• 1/4 cup of canola oil

this For later use

Method

1. Add oil to a small nonstick skillet over medium heat.
2. When oil is hot, add garlic and cook until golden brown.
3. Remove from oil and allow to cool.
4. In a small bowl, add the butter and garlic.
5. Mix together well then spread on the bread.
6. Place bread directly on an oven rack above a drip tray, 3 to 4 inches from broil, and broil until the edges of the bread turn brown. Do not burn!
7. Serve with soup

Submitted by Paul

A Few More Serving Suggestions:

• How to make Macedonian Graff Bean Soup
• Slow-cooked Oxtail Soup Not out of a can

Emperor’s Kitchen Organic Garlic Pureed, 4.5 Ounce

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