Hello friends!
I know it has been forever since I have blogged and that is mostly in part to me being super busy with my day job and photography! I can't complain about that one bit! My photography business has been growing and it seems to be continuing (knock on wood!)
Therefore, this blog has taken a back seat, but I am hoping to get back into it.
I have a couple of house DIYs I plan on working on soon so I'll be sure to tell y'all about it!
All that to say, here is a new recipe we tried this week and LOVED it.
I used to get this soup at Olive Garden all the time! We haven't been in forever and rarely go there so I thought I could make this delicious soup at home!
I know it isn't really soup weather, but I wanted it anyways :)
Here is what you'll need:
-1 lb. Italian sausage (I used hot and probably will use mild next time)
-1 large onion, chopped
-3-4 cloves garlic, minced
-½ cup white wine
-½ tsp. red pepper flakes
-2 russett potatoes, peeled and cut into ½-inch chunks
-2 cups fresh kale, chopped
-3 cups chicken broth
-2.5 cups water
-1 cup heavy cream
-Salt and pepper
Preparation:
Place a large pot (I used my Dutch oven) on the stove over medium heat. Crumble the sausage (remove the casing) into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste.
My husband loved this and so did I!
He said he thought Cheetos would be good with...um, okay haha.
Original recipe: Annie Eats
Therefore, this blog has taken a back seat, but I am hoping to get back into it.
I have a couple of house DIYs I plan on working on soon so I'll be sure to tell y'all about it!
All that to say, here is a new recipe we tried this week and LOVED it.
I used to get this soup at Olive Garden all the time! We haven't been in forever and rarely go there so I thought I could make this delicious soup at home!
I know it isn't really soup weather, but I wanted it anyways :)
Here is what you'll need:
-1 lb. Italian sausage (I used hot and probably will use mild next time)
-1 large onion, chopped
-3-4 cloves garlic, minced
-½ cup white wine
-½ tsp. red pepper flakes
-2 russett potatoes, peeled and cut into ½-inch chunks
-2 cups fresh kale, chopped
-3 cups chicken broth
-2.5 cups water
-1 cup heavy cream
-Salt and pepper
Preparation:
Place a large pot (I used my Dutch oven) on the stove over medium heat. Crumble the sausage (remove the casing) into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste.
My husband loved this and so did I!
He said he thought Cheetos would be good with...um, okay haha.
Original recipe: Annie Eats
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