Tuscan Soup
Ingredients
- 1 t vegetable oil
- 225 g sausage (spicy pork)
- 3/4 c diced onion
- 1/2 T minced garlic
- 1/2 t black pepper
- 4 c chicken stock
- 4 diced potatoes
- 3 T corn starch
- 3 T cold water (to make slurry)
- hot water (if needed to fix consistency of soup)
- shredded parmesan cheese (for serving)
Method
1. Cook the sausage under the grill. Then slice and halve (quarter if desired). Set aside.
2. In a large saucepan or dutch oven, heat the oil. Add onions and garlic and saute until onion is translucent. Season with pepper.
3. Add chicken stock, bring to a boil then turn down to a simmer for 10-15 minutes.
4. Toss in potatoes and cook on medium for 15 minutes or until potatoes are fork-tender.
5. Fix the consistency to your desired level. If it is too thin: in a small bowl mix the cornstarch with the cold water and stir. Pour into the main pot a bit at a time; stir each addition well to incorporate; wait a few minutes to see if you want it thicker. If it is too thick: add hot water until thinned down.
6. Serve immediately with shredded parmesan and crusty bread.
Notes
SJ Note 13 Sept 2023: Tasty, good flavor. Original called for crumbled sausage, which was weird, so have rewritten this copy. Consider using chicken instead in the future, as well. Original called for 1/3 cup whipping cream added between steps 5 and 6. We don't like cream-based soup, so struck that.