Friday, November 11, 2011

Comfort Soup

Soup is the best.

Even when you don't have the right ingredients, but you're really craving it, so you just fake it anyway. It's still always good. Fahhget about it.

Zuppa Toscana Soup 
(the "wing-it" version)

1 rostbratwurst
3 small potatoes 
1 head mystery green vegetable (cabbage? kale?)
light cream, when you buy instead of heavy cream on accident
olive oil
1/2 of an onion
2 cloves garlic

First, cut up the bratwurst, onion, and garlic into small pieces. Then cook in olive oil in a frying pan for 5 minutes, until browned. Add spices if desired (I wish I would have added more crushed red pepper for a big kick!). Remove from heat and set aside.

Meanwhile, cut the potatoes into bite sized pieces, then boil in a conservative amount of water (just enough to cover the pieces). Boil until soft, about 15 minutes.

Add the cream to the water/potato mixture until the desired consistency is reached. I like it somewhere between thin and thick, but some water can be drained and cream added to play with this ratio. 

Cup up the mystery green vegetable (kale preferred) and add it, along with the sausage/onion/garlic, to the pot. 

Let it heat through completely, and voila! You've got a German Olive Garden wannabe. I served mine with grated cheese on top and a grilled cheese on the side (for premium dipping, of course), all over an array of afternoon studio sketches. 


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