[ SECRET POST #2104 ]

[case]

⌈ Secret Post #2104 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 06 pages, 129 secrets from Secret Submission Post #301.
Secrets Not Posted: [ 0 - broken links ], [ 1 2 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 1 - repeat x 3 (NS to begin with)], [ 1 - unreadable ], [ 1 - secret posted as text ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[(Anonymous)]

Tuscan soup? Sounds delicious! What's the recipe?

[(Anonymous)]

As much as I'd love to give you a link, the recipe I use doesn't really come from anywhere. It's really similar to a lot of recipes you can find online, but I found mine in a cook book and sort of...edited it over time. I've made this at least a dozen times, and it's always a pretty big hit in cold weather, though. Here you go!

8 large russet potatoes, cut width-ways about 1/4 of an inch thick
2 cups heavy whipping cream
1 large yellow onion, chopped
2 (or 3) cloves of garlic, minced
2 lb Italian sausage
6 (or 7) cups water
3 (8 oz) cans of chicken broth

1. Brown sausage and drain. (The draining is important--if you don't let it drain for at least a few minutes, it will discolor the soup and ew. I usually chop things while it's draining. If you use the same pot, wipe that out too.)

2. Add chicken broth and water to pot, heat to simmering. (The 6 or 7 cups depends on just how big the potatoes are--I start with 6 cups and then add the 7th later if necessary, because the broth is supposed to be thin and sometimes the potatoes sort of mash themselves.)

3. Add potatoes, onions, garlic to the pot.

4. Cook on medium heat until potatoes are done. (For me, this means "until attempting to stab one with a fork causes it to break into pieces.")

5. Add sausage and simmer for 10 minutes.

6. Turn to low heat, add cream slowly. Simmer until heated.

Most of these recipes would like you to wilt swiss chard or something on top, but a lot of people don't like that and it's kind of hard to find in my area. Leaving it out doesn't affect the taste much, just the texture. :D

[(Anonymous)]

I think there's a pack of Italian sausages in the fridge so I've all the ingredients. Zuppa tuscana'll be a go for tomorrow, thanks :D

[(Anonymous)]

You're welcome! Enjoy! :D