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Soup Tuscano
Nb persons: 10
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5 | white Russet potatoes, sliced or diced with skin |
1 quart | chicken stock |
Boil potatoes in stock - do not over cook and do not rinse.
Reduce heat to low simmer. Add 1/4 stick real butter and 1/2 pint heavy cream - stir in slowly. Add 1/2 to 1 pound cooked mild breakfast sausage. Dice one small onion and sauté in sausage till clear, add onion and glaze to soup. Add fresh spinach usually 4 to 6 oz (out in as much as you like)
Salt and pepper to taste. Add 1 tsp Cajun spice (optional). Serve soon after adding spinach so it does not cook down too much. Makes 10 servings. Can double recipe without requiring oversized stock pot.
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