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Old 02-09-2007, 05:52 PM   #1
Assistant Cook
 
Join Date: Feb 2007
Posts: 12
The Real Zuppa Tosccana

Now, this recipe is the real deal. Meaning you must alter the measurements accordingly. Sorry. But, hey it's right out of their recipe book...

Yield: 4 1/2 gal.

GROUND SAUSAGE 4 LBS.
CHICKEN BASE 8 FL OZ.
CRUSHED RED PEPPER 1 TBSP.
WATER, HOT 2 1/2 GAL.
BACON, PRECOOKED,DICED 8 OZ
POTATOES, 1/4-INCH SLICED 10 LBS.
YELLOW ONIONS, 1/8-INCH CHOP
2 LBS. KALE, FRESH 3/4-inch CUT 1 LB.
GARLIC PUREE 2 FL OZ.
HEAVY CREAM 32 FL OZ.

PREHEAT POT TO MED-HIGH HEAT. ADD SAUSAGE, RED PEPPER. COOK UNTIL INTERNAL TEMP REACHES 165 F, APPROX 10 MIN. BREAK UP LARGE PIECES REMOVE FROM POT DRAIN WELL. PLACE BACON & ONION IN POT. COOK UNTIL ONIONS ARE TRANSPARENT
APPROX 15 MIN.ADD GARLIC PUREE.SAUTE 1 MIN. ADD WATER & CHICKEN BASE. STIR W/ WIRE WHIP UNTIL CHICKEN BASE IS DISSOLVED. BRING TO A BOIL. ADD POTATOES COOK UNTIL TENDER, APPROX. 15 MIN. REDUCE HEAT TO MED. BREAK UP POTATO W/ MASHER ADD KALE, SAUSAGE, AND CREAM. SIMMER

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